Preparation Time : 15-20 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Potatoes, peeled 18-20 small
Oil for deep-frying
Kashmiri red chillies, ground 5-6
Yogurt 2 cups
Green cardamom powder 1/2 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Fennel seed (saunf) powder 2 tablespoons
Mustard oil 1/4 cup
Clove powder a generous pinch
Salt to taste
Roasted cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
METHOD
- Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.
- Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder.
- Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil.
- Stir in the yogurt mixture and bring the mixtuer to a boil.
- Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder.
