Ingredients
1 kg Potatoes
4 tbsp Mustard oil
1 pinch Asafoetida
4 Cloves
2 Crushed Black Cardamom
1 tsp Cumin Seeds
2 tbsp Kashmiri Red Chili Powder
½ tbsp Ginger Powder
2 tbsp Fennel Powder
½ cup Curd (beaten)
Instructions:
- Boil the potatoes until half cooked.
- When cool, peel the potatoes.
- With a tooth pick or skewer, poke holes in the potatoes all over.
- In a pan heat mustard oil till it begins to smoke. Add the potatoes and begin to fry them on a low to medium flame.
- Keep turning them over while frying, so that all sides are golden in color. Fry them well or else they remain uncooked from the center.
- In the same pan, remove extra oil and keep 4 tbsp oil. Let the oil temperature come down, and add asafoetida powder. Stir well.
- Add cloves and Black Cardamom.
- Then add the red chili powder, be careful not to burn the chili powder. You can add little water to avoid burning of chili.
- Now add the curd. When you are adding the curd, with a spoon or wired whisk, stir continuously until it starts boiling, so that the curd does not split.
- Now add some water, Fennel Powder, Ginger Powder and salt and mix well.
- When it comes to boil add fried potatoes.
- Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame.
- Add more water if required, and bring to boil.
- Serve with steamed rice.
Ingredients
Ingredients
1 kg Potatoes
4 tbsp Mustard oil
1 pinch Asafoetida
4 Cloves
2 Crushed Black Cardamom
1 tsp Cumin Seeds
2 tbsp Kashmiri Red Chili Powder
½ tbsp Ginger Powder
2 tbsp Fennel Powder
½ cup Curd (beaten)
Directions
Instructions: