We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat mustard oil in a heavy pan until it smokes, then lower to medium heat.
Fry the peeled baby potatoes until uniformly golden brown and crisp on the outside. Drain and set aside.
Prick the potatoes all over with a toothpick or fork.
In a bowl, whisk the fresh curd, fennel powder, and dry ginger powder together until smooth, silky, and lump-free. Set aside.
In a kadhai, heat ÂĽ cup mustard oil to its smoking point to remove its raw pungency. Turn off the heat to cool slightly.
Reheat on medium flame, then add hing, cumin seeds, black cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
Reduce heat to low, add the Kashmiri red chilli powder along with 3-4 tablespoons of water, and stir briefly to bloom the chilli and release its vibrant colour without burning.
Lower the heat to the lowest setting. Pour in the whisked curd mixture while stirring continuously in one direction.
Keep stirring over low heat until the mixture gently simmers and oil begins to separate on top.
Add the fried potatoes, green cardamom, and salt to taste, then stir briefly.
Pour in 3/4 -1 cup of warm water and stir gently to combine.
Cover with a fitted lid and simmer on low-medium heat (dum) for 12-15 minutes, allowing the potatoes to soften and fully absorb the gravy.
Add coriander, stir gently, cover, and rest for a few minutes so the gravy thickens and oil rises to the top.
Serve hot with steamed rice, naan, or pooris.
Want to keep this recipe for later? We can email it to you!
Potato Boiling: Boil the baby potatoes for 1 whistle in a pressure cooker or par-boil them in an open pot until 80% done.
Oil Choice: Neutral oil works for frying, but mustard oil gives the authentic taste.
Potato Technique: Fry first to hold their shape, then prick so the gravy penetrates to the core.
Can I use regular oil instead of mustard oil?
Yes, you can use neutral oil for frying, but mustard oil gives the authentic taste.
How do I prevent the curd from splitting?
Stir the whisked curd continuously in one direction over low heat for a smooth, emulsified gravy.
What is the purpose of pricking the potatoes?
Pricking the potatoes allows the gravy to penetrate to the core, enhancing the flavor.
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes, but ensure they are cut into smaller pieces for even cooking.
Is this dish spicy?
The dish has a mild heat from the Kashmiri red chilli powder, which is more for color than spice.
