TOTAL TIME 45 min
CUISINE Bengali, Indian
– Heat a pan and add oil. Add the asafetida, bay leaf, cumin seeds and fennel seeds (1). Fry for minute until the spices are fragrant. – Add the tomato, ginger and green chili puree (2). – Mix well and add all the dry spice powders (turmeric powder, cumin powder, coriander powder, and garam masala) along with salt and sugar (3). – Fry well until all the spices are well mixed and the oil floats on the top (4).
– Now add the fried baby potatoes (5) and mix well (6). Cook for about 2-3 minutes. – Then add the sour curd/yogurt and mix well (7). – Add about half a cup of water to adjust the consistency of the gravy (8). – Let the gravy boil in low flame for about 8-10 minutes. – Serve hot with kachoris!