INGREDIENTS :

600 gms Baby Potatoes
1 Cup Tomato Puree
1 Cup Curd/Yogurt, beaten
1 tbsp Dry Ginger Powder
1 tsp Aniseeds
4 tbsp Mustard Oil
3 tbsp Kashmiri Mirch Powder (Red Chili Powder)
1 tsp Coriander powder
1 tsp of Hing (Asafoetida) water
Salt to taste

METHOD :

Boil the Potatoes and deep fry till they are done. Keep aside. Heat oil in a handi (pot), put Tomato Puree and spices into it. Bhunno(stir-fry) till the moisture evaporates. Remove handi from fire. Add beaten curds and cook again on low flame. Cook, stirring all the time until the gravy thickens. Add Potatoes to it.

Serve hot with your choice of Indian Bread.