Step 1

Wash the potatoes and prick them all over using a fork or a toothpick.

Step 2

This will make sure the salt and masala seep inside them and they are not bland from the inside.

Step 3

Heat 3-4 cups of water in a pan over medium-high heat.

Step 4

Once the water comes to a boil, add salt and potatoes to the pan.

Step 5

Cook for 12-15 minutes until the potatoes are tender.

Step 6

Note – You can cover the pan to fasten the process.

Step 7

Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.

Step 8

Heat oil for frying in a pan over high heat.

Step 9

Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.

Step 10

Drain on a plate and keep aside.

Step 11

Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.

Step 12

Heat mustard oil in a pan over medium-high heat.

Step 13

Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.

Step 14

Pour the yogurt mixture into the pan and cook for a minute.

Step 15

Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.

Step 16

Note - Add just 1 cup of water if you are looking for a thicker gravy.

Step 17

Reduce the heat to low.

Step 18

Cover the pan with a tight-fitting lid and cook for 10-12 minutes.

Step 19

Check for salt and add more if needed.

Step 20

Serve hot.