- Boiled potatoes (small) – 10nos
- Oil – 4tbs
- Cloves – 5nos
- Green cardamoms – 5nos
- Cardamoms – 2nos
- Aniseed powder – 2tbs
- Dry Ginger Powder – 1tbs
- Kashmiri Chilli Powder – 1tbs
- Garam masala – 1/2tsp
- Yogurt – 2tbs
- Water – 1cup
- Salt – to taste
- Oil – for frying
Method of Preparation :
Heat oil and deep fry potatoes until evenly brown.
Keep aside heat 4tbs oil and add cloves and cardamoms.
Saute well by adding salt, aniseed, ginger and chilli powder.
Take care that the spices does not get burnt. Add yogurt, stirring constantly.
Add water and let it come to boil.
Now add potatoes and let it simmer on slow heat until the gravy thickens and oil separates.
Sprinkle garam masala and remove from fire. Serve with steamed rice.