• 1/2 kg Small potatoes
  • 1 large Onion chopped
  • 2 Tomatoes
  • 1/2 cup yoghurt
  • 2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala powder(cardamom, cinnamon, clove & mace)
  • 1/4th tspTurmeric powder
  • 1 tbsp Ginger garlic paste
  • 1/4th cup Coriander leaves,chopped
  • 2 tbsp Lemon juice
  • Salt to taste
  • 5 tbsp Oil
  • Masala
  • 1 Onion
  • 1 Black cardamom
  • 1 tsp poppy seeds (posto/khas khas)
  • 2 Green Cardamom
  • 4 Cloves
  • 1 tsp jeera
  • 1 tsp fennel
  • Cashews 10
  • 1 tblsp Oil
  • 1 inch piece Cinnamon
  • 2 Bay leaves
  • 4 Red chillies

Peel and clean the potatoes, prick the potatoes with a fork on all sides. Heat oil in Frying pan and fry the potatoes till they are half done. Drain and keep aside. Best results are when deep fried, but as nowadays everyone is health conscious we do it shallow fry.

In a separate Tadka pan/frying pan add 1 tbsp oil and fry khas khas, cardamom,cloves, fennel, jeera ,cashews and onion. Grind it with little water to smooth paste.

Heat oil in the pan you fried onions and temper with cinnamon, bay leaves & red chillies. Add finely chopped onion and fry till light brown. Add ginger garlic paste and the ground masala paste and fry till water separates.

Add chopped tomatoes, salt and fry till tomatoes mixes with the masala. Add chilly powder, turmeric, coriander and garam masala powder. Sprinkle a little water, Fry till the oil separates from masala . Add yogurt slowly continuously stirring.

Now add the fried potatoes and add water(2 cups),bring to boil.

Cook till the potatoes are cooked and the gravy is thick.

Garnish with lemon juice and coriander leaves.

Have it with roti/naan/pulao.