Ingredients:

• 1 kg – small potatoes, boiled, peeled
• 1 tsp – Cumin seeds
• 1 tsp – coriander powder
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 1 pinch Asafoetida
• 1/2 tsp – grated Ginger
• 1 cup – Yoghurt
• 1 tbsp – coriander leaves, chopped
• 1/2 cup – oil
• Salt to taste

Method:

1. Heat oil, add the ginger and asafoetida.
2. Prick the potatoes all round and fry till brown.
3. Drain and set aside.
4. From the remaining oil, heat 2 tbsp.
5. Add cumin seeds.
6. Add yoghurt and the masala powders.
7. Add salt and stir till gravy is thick.
8. Add drained potatoes, half a cup of water and cover.
9. Cook over low heat till potatoes are spongy and gravy is light.
10. Serve after garnishing with coriander leaves.