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


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