Ingredients:

• 10 small boiled Potatoes
• 4 tbsp – oil
• 1 tbsp – Kashmiri Chilli powder
• 2 tbsp – Saunf (Aniseed) powder
• 1 tbsp – soonth (dry Ginger powder)
• 1/2 tsp – Garam Masala
• 2 tbsp – natural Yoghurt
• 1 cup – water
• Salt to taste
• 5 pcs – Cloves
• 5 pcs – green Cardamoms
• 2 pcs – black Cardamoms

Method:

1. Deep fry potatoes in hot oil until evenly brown.
2. In a pan, heat 4 tbsp oil and add cloves and cardamoms.
3. Add salt, saunf powder, soonth powder and chilli powder, fry quickly and carefully in hot oil.
4. Immediately add yogurt (so that the dry spice does not get burnt), stirring constantly.
5. Add water and let it come to boil.
6. Now add potatoes, let it simmer on slow heat until most of the water evaporates and oil separates.
7. Sprinkle with garam masala.
8. Serve with steamed rice.

Recipe courtesy of Kumud