Baby potatoes – 500 gm (boiled and peeled)
Mustard oil – 1 tbsp
Cumin seeds – ½ tsp
Cinnamon stick – 1 (1" pc)
Asafoetida (Hing) – ¼ tsp
Salt – as per taste
Turmeric powder – 1/3 tsp
Coriander powder – ½ tsp
Dried ginger powder – 2 tsp
Fennel seed powder – 2 tsp
Freshly made garam masala powder – 1 tsp
(lightly roast cinnamon, cloves, green cardamoms, mace and little nutmeg, and pound in a mortar & pestle to fine powder)
Curd – ½ cup (beaten)
Kashmiri mirch powder – 1 tsp
Water – as desired for the gravy (1 cup approx.)
Coriander leaves – as desired for garnishing
Method of Preparation
1. Prick the boiled and peeled potatoes with a toothpick and keep aside.
2. Heat oil in a kadai, add cumin seeds and cinnamon. Add hing and potatoes. Mix well.
3. Fry the potatoes till they start browning on top.
4. Now add salt, turmeric powder, coriander powder, kashmiri mirch powder and little water. Water is added here to avoid burning of powdered spices.
5. Saute till water is absorbed. Lower heat.
6. Add dried ginger powder and fennel seed powder, and mix well.
7. Add the desired quantity of water and simultaneously add the beaten curd. Mix well.
8. Increase heat to medium and bring to boil. Add the garam masala powder, mix and keep boiling on medium heat. Lower heat after 5 minutes and simmer for another 5 minutes or till you get the desired consistency of gravy.
9. Check seasonings and adjust. Garnish with chopped coriander leaves and serve hot with poori or paratha.
Notes & Tips
1. This is usually made with very little and thick gravy, but you may keep the gravy the way you like.
2. This preparation tastes best if made with raw baby potatoes rather than boiled. These are normally new potatoes, which are first rubbed on the surface to peel off the skin, then pricked and fried in oil. They are then cooked in the gravy till done. As the potatoes age, the skin becomes thick and then peeling such small ones becomes very difficult. Hence you need to boil them first and then peel them.