Dry roast and grind to a paste
with a little water:
Almonds, blanched peeled and sliced: 3 tbsp
Outlander Spices Cinnamon powder: 1 ½ tsp
Outlander Spices Nutmeg powder: 1 ½ tsp
Outlander Spices Coriander powder: 1 ½ tsp
Outlander Spices Red chili powder: 3 tsp
Garlic paste: 2 tsp
Ginger paste: 2 tsp
Directions:
Whisk the yogurt with the roasted paste. Mix well.
Heat the oil: reduce the heat, add onions, ginger and garlic pastes. Fry until golden brown.
Add the potatoes and fry until golden brown. Add the yogurt and mix the salt. Cook for 5 minutes and then add ¾ cup of warm water. Bring to a boil, reduce heat, and cook until the potatoes are tender and the gravy is thick.