Take baby potatoes, wash then throughly and pricked them with a fork.

In a pot, bring water to boil, add baby potatoes. Boil them 8-10 mins., Till they become soft. Let them cool off.

Remove the skin of potatoes. (This is an optional step.)

In a pan heat oil and fry the baby potatoes till they become golden.

Keep the potatoes aside and take excess oil.

Add cumin seeds in a pan, once the cumin seeds start to sizzle add cinnamon stick, cardamom, star anise, bay leaves. Fry the whole spices for a minute.

Add kashmiri degi mirch (this has a mild flavor and provides a bright red colour). If you don't have this, you can use regular red chilli powder.

Take the pan off the flame and let it cool for a minute.

Add full fat whisked yogurt and start whisking. The yogurt will split if you don't whisked.

Bring the pan back on the flame and keep whisking. Add salt, ginger powder and mix it well.

Add friend potatoes and water as required. Cover the pan with a lid andlet it simmer for 10-15 mins.

The potatoes absorb the spices and the curry will reduce. Add more water if necessary.

Enjoy with roti, rice and naan