|Cumin powder||1 1⁄2 Teaspoon|
|Coriander leaves||6 Medium|
|Ghee||1⁄2 Cup (8 tbs)|
|Asafoetida water||1⁄2 Teaspoon|
|Curd||1 Cup (16 tbs)|
|Fresh ginger paste||1⁄2 Teaspoon|
1 In a pan, boil the potatoes in salted water.
2 Peel the potatoes and prick them with a toothpick.
3 In a frying pan, heat the ghee.
4 Add in the boiled potatoes and deep fry on a low heat until brown.
5 In another pan, melt the ghee.
6 Add in the curd, ground cumin seeds, asafetida and cook until the curd is golden brown.
7 Add in a little water and cook until the gravy is slightly thick.
8 Add in the potatoes.
9 Sprinkle with coriander leaves and ground spices.
10 Cover and simmer for a few minutes.
11 Serve hot.