Boil the baby potatoes in a pressure cooker and peel them. Now mix baby potatoes in cornflour. Fry these baby potatoes in a frypan until light brown. Rubbing in cornflour makes baby potatoes crispy and crunchy.

Now make a paste by adding garlic cloves, Kashmiri chilli-powder and salt in a mixer jar and adding water as required.

Take some oil in a pan, when it gets a little hot, add cumin seeds to it, add asafoetida, chopped onion and c chopped Chilli, saute until the color turns light brown. Now add garlic paste to it and keep it covered for five to seven minutes.

Now after five-seven minutes when the oil starts to separate from the mass, add turmeric, salt, coriander-cumin powder and then mix the baby potatoes well in it. Add curd and water as required and mix it well with a spatula. A delicious dish is ready!