Ingredients:

• 1/2 kg – medium sized Potatoes (take the size of an Indian egg)
• 3 tbsp – Mustard oil
• a tsp – asafetida powder
• 2 to 3 Cloves
• 1/2 tsp – shah Jeera
• 250 g – curds
• 2 to 3 tsp – Red Chilli powder
• 1 to 2 cups – water
• 3/4 tsp – dry Ginger powder (sounth powder)
• 1 tbsp – fennel powder
• 1 tbsp – coriander powder
• 1 tbsp – Cumin seed powder
• 1 tsp – Garam Masala powder
• 2 black Cardamoms (peeled)
• 2 tbsp – finely chopped Coriander leaves (to garnish)
• Mustard oil for deep frying
• salt to taste

Method:

1. Boil the potatoes till two whistles.
2. The potatoes should be done but firm. Cool and peel them.
3. Prick the potatoes unevenly and apply salt. Keep aside for 10 minutes.
4. Meanwhile heat mustard oil for deep frying the potatoes to a smoking point and cool.
5. Heat oil again and deep fry the potatoes till golden on a medium flame.
6. In a kadai heat 2 tbsp oil, add asafoetida powder, cloves and shah zeera.
7. Fry for a couple of seconds. Add beaten curd and keep stirring gently till the oil separates.
8. Simmer. Add red chilli powder and mix. Add the fried potatoes, some water i.e. the water should be some level as that of the potatoes.
9. Mix well. Add salt , dry ginger powder, fennel powder coriander powder, cumin seed powder, garam masala powder and black cardamoms.
10. Give one boil. Cover and cook on a low flame till the potatoes are well mixed with the masalas.
11. Serve garnished with finely chopped coriander leaves.
12. Serve with hot phulkas.

Recipe courtesy of Anita Raheja