Manisha Das
Boil the baby potatoes in salted water until they are tender but not fully cooked (about 10-12 minutes).
Heat oil in a pan and deep-fry the boiled potatoes until they turn golden brown. Remove and set aside.
In a mixing bowl, whisk together yogurt, Kashmiri red chili powder, dry ginger powder, fennel powder, and salt until smooth.
Lower the heat and add the yogurt mixture to the pan gradually while stirring continuously to prevent curdling.
Add the fried potatoes to the gravy and mix gently.
Serve hot with steamed basmati rice or Indian bread like naan or roti.