Fried Potato Curry

The fried potato curry produced by this recipe has a taste and flavour slightly different from the one prepared according to the previous recipe. The method used is after the culinary art practised by the Hindu chefs of Kashmir. Unlike their Punjabi counterparts they are able to prepare some delicious curries without the use of onion as a thickening agent. The basic difference in their method however is that the vegetables are first fried in mustard oil and then cooked in ghee. On the other