Dry Potato Curry

Baby potatoes / small potatoes - 1 kg (round and uniform size)

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

Chopped coriander

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 .