Ingredients:

• 5 – medium sized Potatoes
• 2 tsp – deghi Mirch
• 2 tsp – Saunf powder
• 1/2 tsp – sund powder
• 1/2 tsp – Garam Masala
• 2-3 – lavang
• 2 – badi Elaichi
• 1 stick – dalchini, small
• 1 – choti Elaichi
• Oil for frying
• 2 tsp – oil for cooking
• Salt to taste
• 1 mug – water

Method:

1. Boil and peel the potatoes, leave them to cool at room temperature.
2. Make small holes in boiled potatoes with the help of a fork from all sides.
3. Heat oil in a kadai and deep fry these boiled potatoes on a low flame.
4. Sprinkle a hand full of water over these potatoes in the oil till they have become red.
5. Take out the potatoes in a dry dish.
6. Take another pan (with lid) and pour oil in it for cooking.
7. When it becomes hot, put laung, badi elaichi, dalchini, choti elaichi, and let it fry till a sweet aroma comes out.
8. When it gets properly cooked, put deghi mirch and add a mug of water immediately (otherwise the curry will become black).
9. Now put rest of the masalas in this curry and boil for 5 mins.
10. Put fried potatoes in this curry and cover the pan with a tight lid.
11. Simmer for 1 hour and keep on checking in between so that water does not dry.
12. Replace from heat when the gravy has becomes thick and oil has come up.
13. Serve it with boiled rice or chappatis.

Recipe courtesy of Archana