BY WHISKAFFAIR
STEP 1
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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.
STEP 2
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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.
STEP 3
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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 4
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Heat vegetable oil for frying in a pan over high heat.
STEP 5
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Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
STEP 6
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Drain on a plate and keep aside.
STEP 7
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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.
STEP 8
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Heat mustard oil in a pan over medium-high heat.
STEP 9
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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.
STEP 10
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Pour the yogurt mixture into the pan and cook for a minute.
STEP 11
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Add the fried potatoes, salt, and 2 cups of water.
STEP 12
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Reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
STEP 13
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Check for salt and add more if needed. Serve hot.