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Ingredients:
potatoes 18-20 small sized
oil for deep frying
kashmiri redchillies 5-6
asafoetida a generous pinch
green cardamom powder 1/2tsp
dry ginger powder(soonth, sonti) 1tsp
Fennel (saunf) powder 2tbsps
murstard oil 1/4cup
clove powder a generous pinch
yogurt 2 cups
salt to taste
roasted cumin powder 1/2tsp
garam masala powder 1/2tsp
Method of preparation:
Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain and wipe dry.
Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden brown. keep aside.
Remove stems and make a paste of kashmiri red chillies using a little water.
Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger powder and fennel powder.
Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water and salt to taste & bring to boil.
Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes absorb the gravy and oil comes on top.
Serve hot, garnished with roasted cumin powder & garam masala powder.