20-25 baby potatoes
3 tbsp beaten yogurt
1 tsp turmeric powder
1 tsp cumin seeds (use shahjeera if available)
1 tbsp fennel seeds, roasted and ground to a fine powder
1 tbsp dry ginger powder (can use regular ginger paste in the absence of this)
1/4 tsp heeng (asafoetida)
2 each of cloves, cardamom, and cinnamon
5-7 black peppercorns
1 1/2 tsp kashmiri red chilli powder
Salt to taste
1 cup hot water
1/2 tsp sugar (optional; Bongs cannot leave this ingredient out)
1 tbsp mustard oil
Wash the baby potatoes and pressure cook for 2 whistles. Remove from heat and let it cool. Now prick the potatoes with a fork and smear some salt and turmeric powder and keep aside for 10 minutes.
Heat the oil and fry the potatoes until golden on all sides. Remove from oil and keep in the dish you are going to serve. In the same oil, splutter the cinnamon, cardamom, cloves, peppercorns, and cumin seeds. Now add the chilli powder and heeng and stir for a sec before adding about 2-3 tbsp water. This is to ensure that the masalas don't get burnt. Now remove the pan from fire and add the beaten yogurt. Mix well before returning the pan back on flame. High heat sometimes curdles the yogurt resulting in a weird taste. Now add the fennel powder and dry ginger powder and stir. Add the fried potatoes and mix the masalas well. Add 1 cup hot water and salt and cook on slow flame for 15-20 minutes tightly covered without releasing the steam.
Remove the cover and add the sugar, if using. If the gravy is too watery, dry up the excess liquid till you get desired consistency. Best eaten with veg pulao or steamed rice and/or paratha/naan/poori.