Dum Alu

500 grams medium-sized potatoes
1/4 tsp saffron strands
10 almonds (blanched)
10 cashewnuts
1 poppy-seeds
1 piece ginger
4 green chillies
2 handfuls coriander leaves
oil or ghee for shallow frying
1 tsp each of garam masala
coriander powder and cumin seeds
1 large pinch each of nutmeg and mace
salt and chilli powder to taste
2 cups fresh, thick curd (blended with 1 cup of water)
a little cream
silver foil
2 rings canned pineapple (diced)
2 slices sweet mango (cubed)
a few seedless grapes (of various colors)

METHOD:

Dissolve the saffron in hot milk. Grind the nuts, poppy_ seeds, ginger, green chillies and coriander leaves to a paste. Steam the potatoes till almost done. Peel and prick well all over with a clean needle. Now fry them to a rich red colour. Drain. Heat 4 tblsps ghee and fry the nut paste, along with the garam rnasala, coriander powder, cumin, nutmeg, mace, salt and chilli powder. Add the- curd and cook over a gentle fire till the gravy begins to. boil. Add the potatoes and continue cooking till the gravy is thick. Now fold in the cream. Remove from fire, and place in a serving dish. Sprinkle the saffron on top. Cover with foil and garnish with diced fruits and grapes.