First of all soak the red chillies in water. To reduce it's spice deseed it and then soak for 30 minutes. Now take baby potatoes and boil upto 2 whistles with salt and water.

Peel off the potatoes once they cool down. With the help if A fork make holes in the potatoes and fry them.shallow or deep fry it's optional. I have chosen.shallow fry... healthy method until they turn crispy golden.brown on both the sides on low flame.

Now take A pan and dry roast all the dry spicee shown in the below pic. Dry roasting enhances aroma and flavour too. Black pepper cloves cardamom cinnamon fennel seeds and cumin seeds and then grind them in A mixture grinder.

Now take curd and blend it. Then grind the red soaked chillies with some water and get th chilli paste. Now add this chilli paste in the curd and whisk thoroughly then add the grinded spices in it and again whisk properly

Now take A deep pan heat 2 - 3 tablespoon oil preferably mustard oil heat it and add asofeotida, turmeric powder and red chilli powder on lowest flame keep stirring and within seconds add the curd paste on lowest flame keep stirring continuously. Add salt to taste and keep.on low until oil separates. Let the gravy come to A boil then add the crispy baby potatoes mix well and again cook.for 8-10 minutes covered on lowest flame. Garnish with fresh coriander and serve with roti or nan.