Baby Potatoes 750 gms
Oil for deep-frying Fresh green coriander
Kashmiri red chillies powder 3 tsp
Yogurt 3 and a half cups (It should be fresh)
Green cardamom powder 1/2 teaspoon
Dry ginger powder (soonth) 2 teaspoon
Fennel seed (saunf) powder 4 tablespoons
Oil for baghar 3 tbsp
Clove powder two generous pinch
Asafoetida two pinch
Salt to taste
Roasted cumin powder 1 teaspoon
Garam masala powder 1 teaspoon Optional: If you dont like gravies without onion, ginger garlic or you are new to Indian Cuisine then I highly recommend you to add the paste of 2 medium sized Onion, 1 inch ginger and 6-7 cloves of garlic to this gravy. I will tell you in the method later when to add it.
Method: Peel the potatoes. Be careful, if the peeled potatoes are exposed for long time to air, it will become slight red/black in colour due to oxidation. So, I recommend put the potatoes to normal water one by one during peeling.
Prick the potatoes with the help of a fork. Keep in salted water for 15-20 minutes.
Drain the potatoes and rub with a cloth to make them dry.
Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.
Whisk the yogurt with Kashmiri red chilli powder, green cardamom powder, dry ginger powder and fennel powder.
Add the potatoes and marinate for about an hour.
Heat the oil in a pan.
Roast and crush cloves and take asafoetida.
Add the clove powder and asafoetida. Optional: This is the point where you can add paste of 2 medium sized onion, 1 inch garlic, 6-7 cloves. This is highly recommended if you dont like gravies without onion, ginger and garlic, or you are new to Indian cuisine. Fry this paste on a low flame till the paste becomes golden brown.
Add half a cup of water and salt to taste and bring the mixture to a boil.
Add the marinated mixture carefully and cook till the potatoes absorb the gravy and the oil surfaces.
Add garam masala and roasted cumin seeds powder. Turn gently with so that all the spices are mixed well.