400 g Baby potatoes
Oil for frying
4 tbsp Mustard oil
2 Kashmiri dry red chilli
2 Black cardamom
2 Green cardamom
5-6 Black pepper
1 cup Onion (Finely chopped)
1 and 1/2 cup Yogurt
2 tsp Kashmiri red chilli powder
1/2 tsp Turmeric powder
1 tsp Dry ginger powder
1/2 tsp Garam masala powder
2 tsp saunf powder
2 tsp maida
Salt to taste
Wash the baby potatoes and prick them with a tooth pick all around.
Heat water in a pan.
Add 1 tbsp salt in it.
When it comes to a boil, add the potatoes and boil them till tender.
Drain the water and peel the skin of the potatoes.
Heat oil for frying in a pan.
Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
Heat mustard oil in a heavy bottom pan.
When it starts to flame, simmer the heat.
Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
Add onions and fry till golden brown.
Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and maida in a bowl.
Pour the yogurt mixture in the pan and keep whisking while pouring.
Cook until the mixture comes to a boil.
Add the potatoes, salt and 2 cups of water.
Cover the pan with a tight fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Serve hot with naan or rice.