Ingredients
18–20 small potatoes, peeled
2 cups yogurt
5–6 Kashmiri red chillies, ground
1 tsp green cardamom powder
a pinch of clove powder
1 tsp dry ginger powder
1 tsp fennel seeds powder
a pinch of asafoetida
a pinch of roasted cumin powder
a pinch of garam masala powder
salt to taste
¼ cup mustard oil
oil, for deep-frying
Method
1. Heat sufficient oil in a wok and deep-fry the potatoes on medium heat till golden brown. Drain the oil off the potatoes on an absorbent paper, and set aside.
2. Whisk the yogurt with asafoetida, Kashmiri red chilli paste, green cardamom powder, clove powder, dry ginger powder and fennel powder.
3. Heat the mustard oil in a pan. Stir in the yogurt mixture and bring the mixture to a boil.
4. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
5. Serve hot, garnished with roasted cumin powder and garam masala powder.
