Number of Servings: 610 small Potatoes
1-cup Yogurt
2 Onions (chopped)
4 cloves Garlic (minced)
1 tsp Ginger Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chili Powder
2 tsp Red Chili Powder
1 tsp Paprika(optional)
½ tsp Black Pepper
4 tbsp Tomato Puree
2 Bay Leaves
1 tbsp Coriander Leaves
Salt as per taste
4 tbsp Cooking Oil

1. Peel the potatoes and prick them.
2. Mix salt and turmeric and rub it all over pricked potatoes and keep for 30 minutes.
3. Shallow fry the potatoes till they are golden brown and tender.
4. Heat oil in the pan and add bay leaf then garlic, ginger and onion. Fry them till light brown.
5. Add cumin, coriander, turmeric, red pepper, paprika and black pepper.
6. Add tomato puree and yogurt.
7. Cook on low heat until oil separates.
8. Add fried potatoes and stir.
9. Add a cup of water and salt and bring to boil.
10. Cook until the potatoes are cooked and the gravy is thick.
11. Sprinkle coriander leaves.
12. Serve hot.