Method:

1. Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.

2. Heat oil in a karahi and deep-fry the potatoes on medium heat till golden brown. Drain on paper and set aside.

3. In a spice grinder grind 5 cardamoms and 1 tbsp fennel seed. Remove any husks if they do not grind to a powder. 

4. Whisk this with the yogurt and the Kashmiri red chili powder and ginger powder.

5. Heat the mustard oil in a pan. Add the crushed cloves and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil.

6. Stir in the yogurt mixture and bring the mixture to a boil.

7. Add the fried potatoes and cook gently until the potatoes absorb the gravy and the oil surfaces (about 20 minutes).

8. Garnished with garam masala powder and fresh coriander.