Baby potatoes cooked in a vibrant, spicy fennel and ginger infused yogurt gravy. Give this lip-smackingly good recipe a try and I bet you will be hooked!!

Ingredients
- 16 baby potatoes, boiled and peeled
- 1.25 tablespoon kashmiri red chili powder
- 1 teaspoon cumin seeds
- 4-5 cloves (laung)
- ½ teaspoon green cardamom powder
- ½ tablespoon dry ginger powder (saunth)
- 1.5 tablespoon fennel powder
- A pinch of asafoetida (hing)
- 1.5 cup plain yogurt/curd
- ½ teaspoon garam masala
- 1 tablespoon whole wheat flour (atta)
- Oil for deep frying, reserve some for cooking the gravy
- Salt as per taste
Instructions
- Prick boiled potatoes all over with a toothpick and keep it aside.
- Heat oil for deep frying potatoes in a pan/kadhai on medium heat.
- Add the boiled and pricked potatoes to the pan and fry till golden brown. Put them on a paper towel to absorb extra oil.
- In the meantime, whisk yogurt in a bowl. Further add green cardamom powder, dry ginger powder, fennel powder, and whole wheat flour to it.
- Heat 2 tablespoon oil in a pan on medium heat. Then add asafoetida, cumin, and cloves. Let it sizzle for about 30 seconds.
- Stir in kashmiri chili powder. Immediately add about 2 cups of water and salt. Let it come to a boil.
- Now add the yogurt mixture to the pan, make sure to stir while pouring.
- Once the gravy comes to a simmer, add the fried potatoes. Cover with lid and cook on low-medium heat for about 15 minutes. Stir once in between.
- Finally, stir in garam masala.
- Adjust the consistency as per your liking. The gravy tends to thicken with time.
- Serve hot with paratha, naan or rice and enjoy!!