Wash the potatoes and prick them all over using a fork or a toothpick. This will make sure the salt and masala seep inside them and they are not bland from the inside.
Heat 3-4 cups of water in a pan over medium-high heat. Once the water comes to a boil, add salt and potatoes to the pan. Cook for 12-15 minutes until the potatoes are tender.
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.
Heat vegetable oil for frying in a pan over high heat.
Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
Drain on a plate and keep aside.
Add yogurt, coriander powder, turmeric powder, chili powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
Heat mustard oil in a pan over medium-high heat.
Once the oil is hot, add whole bay leaves, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
Pour the yogurt mixture into the pan and cook for a minute.
Add the fried potatoes, salt, and 2 cups of water.
Reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
Check for salt and add more if needed. Serve hot.