500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.
Grind together, the bari elaichi, laung and daalchini. Put aside until
further use. Boil potatoes until half cooked. Peel while still warm.
Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a
kadhai, fry potatoes on medium heat until floating on top and golden
brown in color. Drain excess oil and keep aside. To the dahi, add salt,
besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat
4tbsp of the same oil in another pan. Add red chillies and chhoti
elaichi and fry for a minute. Remove from flame, allow to cool slightly
and then pour into the dahi, stirred continuously. Return to flame and
bring to a boil, again stirring continuously. Add potatoes along with
soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes
or until the curry thickens. Serve hot accompanied by Boiled rice.