Ingredients
Preparation :
1.Boil the
potatoes until half cooked. Pat dry and using a
toothpick pierce
each potato.
2.Heat ghee/oil in a deep-frying pan and
deep fry the potatoes in batches until golden brown. Drain on paper
towels. If desired, you
can skip this step of deep frying and
proceed to the next step.
3.In a saucepan, heat 1 Tbsp of ghee/oil
over moderate heat; sprinkle asafetida, then add the bay leaves,
cinnamon, cloves, cardamom and saute until it darkens a few shades.
Add the ginger and chiliesand fry for 1 minute. Add the spice
powders, tomatoes and salt.Cook until the tomatoes break down and
turn pulpy.
4.Add the potatoes, water and cook covered
over low heat for 15-20 minutes. Whisk the yogurt in a bowl until
smooth and add to thesimmering sauce. Cook for another 5-10
minutes. Serve hot
garnished with fresh coriander
leaves.
Serves :
4-5
