There are many many recipes for this dish. I don’t claim mine is authentic – it is tasty though.

The 2 constants in this dish – fry the baby potatoes and use yogurt in the gravy. The yogurt makes the curry lighter than the cream or cashew based curries.

Step 1: Peel the potatoes and fry the potatoes in about 2 tbsp of oil till golden brown (10-15 min). This cooks the potatoes too

Step 2 : make gravy: in a saucepan , add 2 tbsp of butter or ghee, 1 inch cinnamon stick, 2-3 cloves, 2-3 cardamom pods, 8-10 whole pepper pods. Add 1/2 a large onion – finely chopped (about half a cup) and brown the onion on slow heat. When the onion is browned, add 1tsp of chopped/grated ginger and 1 tsp of chopped garlic and 2 tbsp of tomato paste. Cook on medium heat till the oil separates

Step 3: add 2 cups of yogurt whisked smooth, 1/2 cup of water, 1 tsp of cumin powder, 1 tsp of dried ginger, 1/2 tsp of fennel seeds, 1 tsp of degi Mirch (or another mild red pepper) and cook on low heat till simmering. Stir frequently

Step 4: add 1 tsp of garam masala and the fried potatoes – cook for another 5-10 min on low heat.

Enjoy with rice or roti or naan