Ingredients:

• 15-16 – baby Potatoes
• 1.5 cup – Yogurt, whisked
• 1 tsp – Salt
• 1 tsp – Red Chilli flakes
• 1 tsp – Kasuri Methi, dried Fenugreek leaves
• 1/2 tsp – Black Pepper
• 1.5 tsp – Ginger paste
• 1 tsp – Panch phoran
• 1 tsp – Chaat Masala ( optional)
• 1 tsp – Poppy Seeds ( optional )
• For tempering: 1 tsp – Ghee ( clarified Butter )
• A pinch of Asafetida ( Hing )
• 1 tsp – Cumin seeds
• Salt as per taste
• Handful of coriander leaves, chopped

Method:

1. Tender the potatoes in a pressure cooker or a steamer.
2. Do not mash, cook them but keep them firm.
3. Peel and keep it aside.
4. Mix everything given under marination section and fold in boiled potatoes gently.
5. You can also prick them with a fork randomly for better absorption of the flavours.
6. Keep them marinated for at least 3-4 hours, or overnight.
7. Heat oil in a wok, splutter cumin seeds and add asafoetida.
8. Keep the flame low and add the marinated potato mix to the wok.
9. Cook it on low flame for 5-6 minutes stirring in between so that the potatoes get a coating of the yogurt.
10. Turn off the flame.
11. Garnish it with cilantro leaves and serve hot with chapathis.
12. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur