To Fry The Potatoes
- 14 ounce baby potatoes (400 g, or regular potatoes cut into large chunks.)
- 1 tablespoon salt
- 3 cups vegetable oil (for frying)
For The Yogurt Mixture
- 1 and ½ cups plain yogurt (dahi, curd)
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon dry ginger powder (sonth)
- ½ teaspoon garam masala powder
- 2 teaspoons fennel powder (saunf powder)
- 2 teaspoons all-purpose flour (maida) (not traditional)
For The Curry
- 4 tablespoons mustard oil
- 2 whole bay leaves
- 2 whole Kashmiri dry red chilies
- 3-4 cloves (crushed)
- 2 black cardamoms (crushed)
- 2 green cardamoms (crushed)
- 5-6 whole black peppercorns
- 1 teaspoon salt (or to taste)
Cook The Potatoes
- Wash the potatoes and prick them all over using a fork or a toothpick.
- This will make sure the salt and masala seep inside them and they are not bland from the inside.
- Heat 3-4 cups of water in a pan over medium-high heat.
- Once the water comes to a boil, add salt and potatoes to the pan.
- Cook for 12-15 minutes until the potatoes are tender.
- Note – You can cover the pan to fasten the process.
- Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.
Fry The Potatoes
- Heat vegetable oil for frying in a pan over high heat.
- Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
- Drain on a plate and keep aside.
Make The Curry
- Add yogurt, coriander powder, turmeric powder, chili powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add whole bay leaves, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
- Pour the yogurt mixture into the pan and cook for a minute.
- Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
- Check for salt and add more if needed.
- Serve hot.
You can easily double or triple the recipe for a bigger crowd.
Traditionally flour is not added to this curry. But if you are not very comfortable cooking with yogurt, then add a little flour to make sure it doesn’t split while cooking. It also doesn’t alter the taste of the dish.
Calories: 237kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 545mg | Fiber: 4g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 23.3mg | Calcium: 45mg | Iron: 1.8mg