Boil the potatoes and pierce them with a toothpick or a fork.
Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
Heat ghee, add asafoetida, add the other spices and stir thoroughly.
Whip the yoghurt. Add the yogurt and mix.
Add rest of the ingredients and saute for 2 minutes. Sprinkle a little water while sauteing the ingredients.
Add some more water to make the gravy and let it cook for about 10 minutes till gravy thickens.
Key Ingredients: potatoes, vegetable oil, red chilli, asafoetida, green cardamom, yogurt, fennel, dry ginger powder, salt, clarified butter