500 Grams Baby Potatoes

2 Tablespoons Oil Or Ghee

1 Teaspoon Cumin Seeds

2 Cinnamon Sticks

2-3 Green Cardamom Pods

2-3 Cloves

1/2 Teaspoon Onion Powder

2 Teaspoons Ginger-garlic Paste

2 Teaspoons Kashmiri Red Chili Powder

1 Teaspoon Ground Fennel Seeds

Step: 1

Boil The Baby Potatoes Until They Are Fork-tender. Once Boiled, Peel The Potatoes And Prick Them With A Fork.

Step: 2

Heat Oil Or Ghee In A Deep Pan Or A Heavy-bottomed Pot. Add The Pricked Potatoes And Sauté Until It Turns Golden Brown. Lift Them Into A Bowl And Set Them Aside.

Step: 3

Heat Oil Or Ghee In Another Deep Pan Or A Heavy-bottomed Pot. Add Cumin Seeds, Cinnamon Sticks, Green Cardamom Pods, And Cloves. Sauté For A Minute Until They Release Their Aroma.

Step: 4

Add The Kashmiri Red Chili Powder, Ginger-garlic Paste, And Stir For A While Then Add Water.

Step: 5

Add Whisked Yogurt To The Spice Mixture And Stir Continuously Until It Is Well Combined. Cook For 2-3 Minutes On Medium Heat.

Step: 6

Lower The Heat And Add Ground Fennel Seeds, Ginger Powder, Onion Powder, And Turmeric Powder. Mix Well And Cook For A Minute.

Step: 7

Add The Peeled And Pricked Baby Potatoes To The Pot, Gently Stirring To Coat Them With The Yogurt And Spice Mixture. Make Sure The Potatoes Are Well-coated.

Step: 8

Season With Salt To Taste And Mix Well. Cover The Pot With A Tight-fitting Lid And Cook On Low Heat For 15-20 Minutes, Allowing The Flavors To Infuse And The Potatoes To Become Tender.

Step: 9

Once The Potatoes Are Cooked Through, Remove Them From The Heat. Garnish With Fresh Coriander Leaves. Serve Hot With Steamed Rice, Roti (Indian Bread), Or Naan.