Ingredients:

• 500 g small potatoes

• 1 cup thick yogurt (curd)

• 3 tbsp mustard oil

• 1 tsp Kashmiri red chili powder

• 1 tsp fennel powder

• ½ tsp ginger powder

• 1 pinch asafoetida (hing)

• ½ tsp turmeric powder

• Salt to taste

• 1 cup water

• Fresh coriander (optional)

Instructions:

1. Prepare potatoes: Wash and peel the small potatoes. Prick them with a fork. Heat mustard oil in a pan and fry the potatoes until golden and crisp. Remove and set aside.

2. Make the gravy: In the same pan, add a pinch of asafoetida. Lower the heat and add whisked yogurt slowly, stirring continuously to prevent curdling.

3. Add spices: Add chili powder, fennel powder, ginger powder, turmeric, and salt. Cook the mixture for 2–3 minutes.

4. Cook potatoes: Add the fried potatoes and water. Mix well. Cover and cook on low heat (dum) for 10–15 minutes until the gravy thickens.

5. Serve: Garnish with coriander if you like. Serve hot with rice or roti.