• Baby Potatoes ½ kg
• Salt to taste
• Dry ginger powder 1 tsp
• Cloves 4 – 6
• Green cardamom 4 – 6
• Black cardamom 2
• Fennel seeds 1 tsp
• Kashmiri red chilie 2 – 3
• All spice powder ½ tsp
• Yogurt 125 gm
• Curry leaves few
• Oil3 tbsp
• Oil for fry
• Coriander leaves a few
• Mint leaves a few

Cut each potato into 4 pieces, deep fry the potatoes till golden brown.

Remove from oil and keep aside.

Blend together 2 – 3 Kashmiri red chilies, 1 tsp fennel seeds, 1 tsp dry ginger powder and a little water.

Heat 3 – 4 tbsp oil in a pan, add 4 – 6 green cardamoms, 2 black cardamoms and 4 – 6 cloves. Sauté for a while.

Now add blended paste and fry for 1 – 2 minutes.

Also add 125 gm yogurt, salt to taste and 1 cup water.

Cook for a few minutes.

When it comes to a boil add a few curry leaves and fried potatoes.

Cover and cook for 10 – 12 minutes.

Lastly add all spice powder and fry well till water dries.

Sprinkle with coriander and mint leaves.

Dish it out and serve.

by Pak101.com (few years ago!) / 1231 views