DAHIWALE ALU

INGREDIENTS
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish
2 to 3 tablespoons coriander
METHOD
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5. Garnish with the coriander.