Apr 15, 2017
1. Apply chicken 65 masala, curry leaves and ginger garlic paste to the potatoes
2. Heat 4-5 tbsp oil and shallow fry the potatoes. Drain and keep aside
3. Heat remaining oil, fry the prepared paste till oil separates from the spices
4. Add chilli, turmeric, Bengali garam masala and cumin powder and mix well.
5. Add the potatoes back in the pan. Mix well