Ingredients:

• 500 grams potatoes, whole and similar sized
• Oil for deep frying
• 2 tbsp. Ghee
• 1 and a 1/2 tsp. Cumin seeds
• 4 green Cardamoms
• 4 Laung (cloves)
• 1 tbsp. ginger, finely chopped
• 1/2 tsp. black pepper, powdered
• 2 tsp. sendha namak (rock salt)
• 2 tsp. Dhania powder
• 2 green chillies, slit
• 1 Tomato (Optional)
• 2 tbsp. Curd
• Fresh Coriander leaves for garnishing

Method:

1. Peel potatoes and wash. Dry with cloth and pierce with a fork. Deep fry over high flame, to a light brown and drain on absorbent paper.
2. Heat the ghee, add cumin seeds, cardamom and clove, when they darken a bit, add ginger. When the ginger changes colour slightly, add potatoes and green chillies, followed by ground black pepper, salt and dhania.
3. Stir fry till it changes colour a little, then add tomatoes and continue stir frying till the oil separates.
4. Add dahi and stir till the oil separates again and till the masala coats the potatoes.
5. Add enough water to cover the potatoes, bring to a boil, then simmer till the potatoes are tender. Serve hot, garnished with fresh coriander leaves.