500 gms -small potatoes
mustard oil
1 1/2 cup - dahi (curd)
1/2 tsp besan (gram flour)
1 1/2 tsp - chilly powder
4 - elaichi
1/2 tsp dry ginger powder
3/4 tsp saunf (fennel seeds)
5 - cloves
2 - cinnamon sticks
chutney (daalchini)
Grind the elaichi , cloves,and cinnamon together ..Boil potatoes until they are half cooked .
Peel while still warm ,pierce each potato 2-3 times with tooth pick, heat oil and fry potatoes on medium heat until the oil floats on top ..
Drain the excess oil and keep aside .
To the dahi add salt ,besan and one cup of water,whisk well until the mixture is smooth
Fry red chillies and elaichi ,remove from flame allow it to cool slightly and then pour it into dahi ,return the flame and bring to a boil ,still stirring continuously.
Add potatoes along with ginger garlic powder, saunf ,and ground masala.
Cook over medium heat for 5-10 mins or until the curry thickens....
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