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.