Cumin seeds, roasted and powdered: 1 tsp
Kashmiri chilli powder -1 ½ tbsp (I got my from the indian grocery shop)
Cream -1/2 cup
Ginger 1in -pounded
Fennel / aniseed powder: 1 tbsp
Cloves, roasted and powdered: 6
Mustard oil or any type of oil: 4 tbsp
Garam Masala: 1 tsp (I used home made garam masala)
Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp
Asafoetida: a pinch
oil to deep fry potatoes
Salt to taste
Method to prepare:
Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.
Heat white oil in a wok and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.
Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.
Heat mustard oil(or any other oil) in another wok, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.
Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.
When the gravy thickens and the oil begins to separate, turn off the flame.
Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.
Garnish with chopped coriander leaves and serve hot .