Ingredients:

18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder

Directions to cook:

step1 First peel and prick the potatoes. Keep the potatoes in salted water for fifteen minutes. 
step2 Now heat oil in a pan and fry the potatoes on medium flame till golden brown. 
step3 Make a paste of dried kashmiri red chillies.
step4 Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.
step5 Heat mustard oil in a pan. Add clove powder and asafoetida. 
step6 Add half a cup of water and salt and bring to a boil.
step7 Stir in the yogurt mixture and bring it to a boil. 
step8 Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
step9 Serve hot, garnished with freshly roasted cumin powder and garam masala powder.