Ingredients

• 10 -12 small potatoes
• 2 tomatoes
• 2 garlic cloves
• 1/2 teaspoon ginger
• 2 dried red chilies
• 1 1/2 teaspoons cumin powder
• 1 tablespoon garam masala
• 2 cloves
• 2 cardamoms
• 1/2 teaspoon fennel seed
• 1/2 cup plain yogurt
• 2 tablespoons canola oil
• salt

Instructions

1. Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.

2. While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.

3. Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.

4. While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.

5. In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.

6. Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.

7. Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.

8. Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.

9. Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.

10. Garnish with cilantro if you like, and serve!