Step 1

Wash the potatoes thoroughly and prick all over with a fork.

Step 2

Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.

Step 3

Heat the oil in a pan and deep fry the potatoes until golden brown from outside. Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork.

Step 4

Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.

Step 5

Add the fried potatoes and let it sit for 15 minutes.

Step 6

Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves. Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt. Let the water come to a boil.

Step 7

Add in the yogurt potato mixture and mix.

Step 8

Cover the pan with a tight lid and let it cook on a medium low flame for 15 minutes or until the potatoes absorb the gravy and oil surfaces.

Step 9

Sprinkle the garam masala and cumin powder.

Step 10

Serve Hot with Naan, Roti or Poori :)