Baby potatoes / small potatoes : 1 kg (round and uniform size)
Cumin seeds, roasted and powdered : 1 tsp
Kashmiri red chillies, roasted and powdered : 3-4
Curd / yogurt : 2 1/2 cups
Ginger paste : 1 tsp
Fennel / aniseed powder: 1 tbsp
Cloves, roasted and powdered: 6
Mustard oil: 4 tbsp
Garam Masala: 1 tsp
Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp
Asafoetida: a pinch
White oil to deep fry potatoes
Salt to taste
Firm dough made from wheat flour
Chopped coriander leaves: 1 tbsp
Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.
Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.
Make a paste of curd / yogurt, chilli powder, ginger paste and fennel powder. Add the potatoes and marinate for about an hour.
Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.
Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.
Cover with a lid, seal the edges with the dough for the ‘dum’ so that steam do not escape. Cook in a low flame for 10-15 mins.
When the gravy thickens and the oil begins to separate, turn off the flame.
Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.
Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.
Sending this to Vardhini's "Sinful Delights" event