Nawabi Potato Curry

500 grams mincemeat or keema (bOiled)
4 tblsps chana daal (bOiled)
6 medium-sized Potatoes (peeled)
2 Green chillies (minced)
2 large handfuls Coriander leaves (slIced)
Ginger piece (minced)
a few Mint leaves (slIced)
25 grams Almonds (blanched, fried and slIced)
25 grams each of Pistachios and Raisins
1 tblsp each or Garam masala, Coriander powder and pounded Cumin seeds
Salt and Chilli powder to taste
Oil or Ghee for frying

For curry:
3 medium-sized Onions
1 piece Ginger
6 flakes Garlic
4 tblsps gbee
2 piece Cinnamon stick
4 Cloves
2 large Cardamoms
1 bay leaf
a few drops of Milk
1 tbIsp Garam masala
1 tsp Turmeric powder
4 large Tomatoes (blanched and slIced)
Salt and Chilli powder to taste
1/2 cup curd (beaten)
1 cup Coconut Milk
silver fOil
2 handfuls Coriander leaves (chopped)

METHOD:

Grind the keema and daal to a very fine paste.
Parboil the potatoes.
Cut the tops off each potato and carefully scoop out the centers, without breaking the outer shells.
Mix the kheema mixture with all the ingredients for the stuffing, and stuff into the potato shells.
Place the tops back on the potatoes and secure with toothpicks.
Then fry gently to a golden color.

Preparing Curry:
To prepare the curry, grind the onion, ginger and garlic to a paste.
Heat the ghee and add the cinnamon, cloves, cardamoms and bay leaf.
Then add the onion paste and fry, adding a little milk now and then till the ghee floats to the top.
Now add garam masala, turmeric, tomatoes, salt and chilli powder and cook till dry.
Beat the curd separately with coconut milk.
Place the fried potatoes into the tomato mixture and pour coconut milk all over.
Bring to a boil, reduce heat and simmer for 15 minutes.
Serve hot, garnished with silver foil and fresh coriander leaves.