Ingredients

Onion 1 medium
Ginger 5 gms
Cloves 4
Cinnamon 3 sticks
Water 2 cups
Potatoes 1 ½ kg, very small and even-sized
Tumeric powder 1 ¾ tsp
Mustard oil 2 cups
Bay leaves 2
Cumin seeds 1 tsp
Onion 1, medium, chopped
Tomato 1, large, chopped
Red chillie powder 3 ½ tsp
Cumin powder 2 ½ tsp
Coriander powder 1 ½ tsp
Salt to taste
Sugar 1 tsp
Ghee 2 tbsp

Method

Grind together onion and ginger to paste. Grind together cloves and cinnamon into a powder. Pour one cup into a cooker and bring to full pressure. Remove and peel potatoes. Sprinkle ¾ tsp tumeric powder on potatoes and mix well. Group potatoes into 3 batches. Heat oil in a deep frying pan for about 5 minutes. Fry till each is a golden brown. Add ground paste. Fry for about two minutes. Add tomato, chillie, cumin and coriander powders, salt, sugar and remaining tumeric. (1tsp) Cook till oil shows separately, stirring occasionally. Add potatoes. Stir carefully to evenly coat potatoes with masala. Add powdered spices and remaining water (1 cup). Stir once. Reduce heat to low and simmer for about 5 minutes, stirring once. Remove pan from heat. Pour ghee evenly over potatoes. Serve hot.

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