| • | Bore a hole into each white potato and stuff it with nuts combined with table salt and a few coriander leaves. Cover the white potato with it is taken-out piece.
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| • | Heat the oil and fry 2 to 3 white potatoes at a time until they turn brown. Remove white potatoes from the oil and keep them aside.
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| • | Put cumin seed in the same oil until they pop; then add all the powdered spices and tomato, and fry until oil splits from the paste.
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| • | Now add white potatoes and 1-1/2 cup of red-hot water to the above-made gravy.
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| • | Add cream, table salt and sugar, and simmer until white potatoes are cooked and the gravy is well blended.
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| • | Aloo Mewawale is ready to serve.
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