Ingredients
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