Potatoes			18-20 (small)
	Oil 				to deep fry
	Kashmiri Chillies		5-6 dried
	Yogurt				2 cups
	Black Cardamom Pdr.		½ tsp
	Dry Ginger Pdr.			1 tsp
	Fennel Pdr.			2 tbsp
	Mustard Oil			¼ cup
    	Clove Pdr.			a pinch
	Asafoetida			a pinch
	Salt 				to taste
	Roasted Cumin Pdr.		½ tsp
	Garam Masala Pdr.		½ tsp
	

• Peel and prick the potatoes all over with the help of a fork.
• Keep in salted water for fifteen minutes.
• Heat oil in a kadai and fry the potatoes on medium flame till golden brown.
• Make a paste of dried kashmiri red chillies.
• Whisk the yogurt with Kashmiri red chilli paste,cardamom powder,dry ginger powder and fennel powder.
• Heat mustard oil in a pan.
• Add clove powder and asafoetida.
• Add half a cup of water and salt and bring to a boil.
• Stir in the yogurt mixture and bring it to a boil.
• Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
  Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small.

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