Oil for frying
Method
Grind together the cardamoms, cloves and cinnamon sticks. Put aside until for further use Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick. Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth. Reheat 4 tbsp of the same oil in another pan. Add red chilies, cardamoms and fry for a minute. Remove from the flame, allow to cool and then pour into the yogurt, stirring continuously. Return to the flame and bring to a boil. Now add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot with plain rice or pulao rice.