Step-by-Step Instructions

1. 1.Prepare Chilli Paste

   Deseed 10 Kashmiri red chillies. Place them in a bowl and pour hot water over them. Let them soak for some time until soft. Then, transfer the soaked chillies to a blender and grind to a fine paste.

2. 2.Prepare Potatoes

   Take 400 gms of boiled and peeled baby potatoes. Prick holes all over the potatoes using a fork.

3. 3.Fry Potatoes

   Heat oil in a pan for deep frying. Add the pricked baby potatoes and deep fry them on medium flame until they turn golden brown. Remove the fried potatoes and place them on a paper towel to drain excess oil.

4. 4.Prepare Spice Powder

   In a dry pan, add 1 tsp coriander seeds, 1 tsp fennel seeds, 15-20 peppercorns, 1 tsp cumin seeds, 6 cloves, 5 cardamoms, and 1 inch cinnamon stick. Dry roast these spices on a low flame until aromatic. Transfer the roasted spices to a blender and blend coarsely to make a spice powder.

5. 5.Prepare Yogurt Mixture

   In a bowl, combine 1.5 cups of yogurt, the ground chilli paste, and the coarsely blended spice powder. Whisk well until all ingredients are combined and the mixture is smooth.

6. 6.Cook Gravy Base

   In a large pan, heat 2 tbsp mustard oil. Add 1/4 tsp asafoetida, 1/4 tsp turmeric powder, 1 tsp ginger powder, and 2 tsp Kashmiri chilli powder. Mix well and sauté for a few seconds.

7. 7.Simmer Gravy

   Add the prepared yogurt mixture to the pan. Add 1/2 cup water and salt to taste. Stir continuously to prevent curdling and bring the gravy to a boil.

8. 8.Add Potatoes and Finish

   Once the gravy boils, add the fried potatoes. Mix well to coat the potatoes with the gravy. Cover the pan and cook on low flame for 10 minutes, or until the oil separates from the gravy. Garnish with fresh coriander leaves before serving.