Ingredients 1 kg baby potatoes 2 cups yogurt 2 teaspoon fennel powder 1 teaspoon ginger powder 2 teaspoon Kashmiri chilli powder ½ teaspoon turmeric powder 1 teaspoon garam masala Salt to taste 2 tablespoon ghee 1 teaspoon cumin seeds ½ teaspoon shah jeera 2 bay leaves

Ingredients continued 1 black cardamom 3-4 green cardamom 1 teaspoon pepper 5-6 cloves 1-2 small stick cinnamon 4-5 Kashmiri red chilli ½ teaspoon asafoetida (hing) 2 tablespoon coriander leaves

Boil the baby potatoes till soft. Peel and set aside.

Whisk together yoghurt, fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, salt, and garam masala

Fry the potatoes till they are golden brown

Heat ghee. Add bay leaves, green cardamom, black cardamom, cinnamon, cloves, pepper, jeera, shah jeera, Kashmiri red chilli, and hing

Saute for a few seconds

Add the yogurt mixture

Bring to a boil

Add the fried potatoes and mix well

Cover and simmer until the potatoes are completely done and the gravy thickens slightly. Garnish with coriander leaves

Serve hot with steamed rice