Cook Time: 30 minutes
1 kg medium sized round potatoes, 2 cups mustard or refined oil, 1 cup yohurt, 2 bay leaves, 2 cloves, 2 cinnamon stick, 3 black cardmom, 3 tsp fennel powder, 2 tsp red chilli powder, 1 tsp ginger powder, 2 tsp cumin powder.
Step 1: Boil potatoes in a large vessel till the skin of potatoes is tender.
Step 2: Peel off skin and prick the potatoes across with a toothpick or with a knitting needle.
Step 3: Heat oil in a deep vessel and fry potatoes till golden brown.
Step 4: In a separate heavy-bottomed pan, take five Tbsp oil from the already hot oil you have from the fried potatoes. Then add bay leaves, cloves, cinnamon stick and red chilli powder, a little water, salt and keep on stirring, mash curd in a bowl and add to the pan, keep stirring.
Step 5: Add 2 cups of water and rest of the powdered spices then add fried potatoes to the gravy and boil on medium flame for 10 minutes.
Step 6: Coarsely grind brown cardamom and sprinkle into the potatoes, simmer for 5 minutes.
Serve with boiled rice, pulao, nan or chapatti.