Cut the potatoes in half, deep fry them and keep aside.
Prick the potatoes with a toothpick and keep aside.
Mix all the dry powders in a bowl. Add enough water to the bowl to make a paste.
Heat the oil in a pan and add the cardamom. Pour in the paste and stir for about 4-5 minutes.
Add the potatoes and mix well. Then mix in the curd.
Cover and cook for five minutes.
Serve hot with rice.
Key Ingredients: potatoes, vegetable oil, red chilli, garam masala, fennel, dry ginger powder, green cardamom, yogurt, salt