Ingredients
8 small-sized Potatoes
1 cup Yogurt
5 dried Kashmiri chillies
1 tsp dry Ginger powder
1 tbsp Fennel powder
1/2 tsp Cardamom powder
1/4 tsp Clove powder
1 tsp roasted Cumin powder
2 tsp Garam masala
4 tbsp Vegetable oil
A pinch Asafoetida
Salt to taste
Method:
1.Boil,peel and prick the potatoes all over with the help of a fork.
2.Keep in salted water for 10-12 minutes.
3.Heat oil in a kadai, fry the potatoes on medium flame until becomes golden brown.
4.Make a paste of dried kashmiri red chillies and whisk in yogurt.
5.Add the cardamom powder, ginger powder and fennel powder, whish well.
6.Heat 1 tsp of mustard oil in a pan, add the clove powder,asafoetida with 1 tbsp of water and salt, bring to a boil.
7.Add the yogurt mixture and bring to a boil.
8.Add the fried potatoes and cook for 6-7 minutes until the potatoes absorb the gravy.
9.Sprinkle with the cumin powder and garam masala.Serve hot.
1 cup Yogurt
5 dried Kashmiri chillies
1 tsp dry Ginger powder
1 tbsp Fennel powder
1/2 tsp Cardamom powder
1/4 tsp Clove powder
1 tsp roasted Cumin powder
2 tsp Garam masala
4 tbsp Vegetable oil
A pinch Asafoetida
Salt to taste
Method:
1.Boil,peel and prick the potatoes all over with the help of a fork.
2.Keep in salted water for 10-12 minutes.
3.Heat oil in a kadai, fry the potatoes on medium flame until becomes golden brown.
4.Make a paste of dried kashmiri red chillies and whisk in yogurt.
5.Add the cardamom powder, ginger powder and fennel powder, whish well.
6.Heat 1 tsp of mustard oil in a pan, add the clove powder,asafoetida with 1 tbsp of water and salt, bring to a boil.
7.Add the yogurt mixture and bring to a boil.
8.Add the fried potatoes and cook for 6-7 minutes until the potatoes absorb the gravy.
9.Sprinkle with the cumin powder and garam masala.Serve hot.
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