Ingredients:
• 8 Small Potatoes
•1/2 cup mustered oil (for frying the Potatoes)
•1/2 tsp of asafetida (hing)
• 1 Medium size onion
• 1 Medium size tomato
• 1 inch ginger
• 1 tsp grated garlic
• 2 green chilies
• 4 tbsp normal cooking oil
• 1 tsp Ginger garlic paste
• 3-4 cloves
• 2-3 green cardamoms
• 2-3 black Peppers
• 1 inch cinnamon (Dalchini)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chili powder
• 1/2 tsp of garam masala powder
• 1 tsp coriander powder
• 1/2 cumin seeds powder (jeera powder)
• Fennel Powder (sauf powder)
• 2 tsp curd
• Salt to taste
• Coriander leaves

How to make:

•Remove the peel from potatoes and prick them. Take mustered oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown.

•Meanwhile mix ¼ tsp of asafetida in 1 cup of water and pour it over the potatoes. Boil it for 5 to 7 minutes, so that potatoes will absorb the asafetida water.

•Make a fine paste by blending together the onion, tomato, ginger, garlic and green chilies in a blender. Keep it aside.

• In another frying pan take oil and heat it for one minute. Add cloves, cardamoms, black Peppers, cinnamon and pinch of asafetida one by one. Add the prepared onion-tomato paste in it and fry the mixture till the paste turns reddish brown.

•Add turmeric, red chili powder, garam masala powder, coriander powder, cumin seeds powder and fennel powder. Fry again for about a minute.

•Now add pricked potatoes to this gravy. Add water and salt and cook it for 15 minutes.

•mix curd in it and remove it from the flame.

•Garnish it with fresh coriander leaves.