• Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time
• Or Put Potatoes in a plastic bag, make a knot, put in microwave for 15 minutes (1 ½ minute for each potato)
• Prick boiled Potatoes with thin wooden toothpick or make 3 small cuts in the middle with knife.
• Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.
• Grind together - badi elaichi, choti elaichi, laung and daalchini. Put aside until further use.
• Heat 4 tbs of the oil in a pan.
• Put little cumin seeds, Tej Patta, heeng & Grinded Elichi masala in a pan
• Add red chilie Powder and Paprika and fry for a minute. Remove from flame, allow to cool slightly and put Yogurt, stirred continuously.
• Put 2 cups of water. Return to flame and bring to a boil stirring continuously. Add salt, soonth, saunf and Peprika. Put potatoes in it. Cover the lid. Cook over medium heat for 20 to 25 minutes or until the curry thickens.
• Put cumin powder and green Elichi Powder.

Serve hot with rice.