Ingredients

• 18 small sized potatoes, with skin
• 1/2 tsp cardamom powder
• generous pinch of clove powder
• olive oil to deep fry
• 1 tspn of dry ginger powder
• 1 tspn garlic paste
• 5-6 dried Kashmiri chillies
• 2 tbspns fennel powder
• salt to taste
• 2 cups yogurt
• 1 tbspn mustard oil
• 1/2 tsp garam masala powder

1. Peel and prick the potatoes all over with the help of a fork. Keep in salted water for 15 mins. Heat oil in kadai/pan and fry the potatoes onn medium flame till golden brown. Make a paste of dried Kashmiri chillies.
2. Whist the yogurt with Kashmiri red chilli paste, cardmom powder, dry ginger powder and fennel powder.
3. Heat mustard oil in a pan. Add clove powder and garlic paste. Add half a cup of water and salt and bring to boil.
4. Stir in the yogurt mixture and bring it to boil. Add fried potatoes and cook till potatoes absorb the gravy and oil floats on top.
5. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.