Clean and scrub baby potatoes
Boil then in 1.5 cups water until 70 percentage cooked
Allow to cool
Peel the skin of the potatoes and prick with fork all over
Fry them in oil until golden brown and crispy
Drain excess oil on kitchen towel
Heat oil in a pan. Add jeera, hing, cinnamon, cloves and cardamoms
Saute until aromatic
Mix kashmiri chilli powder in 3 teaspoon water and add to pan. Mix well
Add whisked yogurt and water. Cook low heat stirring constantly to prevent yoghurt from curdling
Add fennel powder, garam masala, salt, ginger powder and mix well
Add in fried potatoes and mix
Add additional water if required to adjust gravy consistency
Cover and simmer. Cook for 10-14 minutes stirring occasionally
The curry will seperate oil and thicken
Garnish with coriander leaves or caraway seeds and serve hot with rice
