Ingredients 

 Method   

 Grind together, the cardamoms, cloves and cinnamon. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a wok, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.  Add salt, gram flour and 1 cup water and mix with the curds.. Whisk well, until smooth and free of lumps. Reheat 4 table spoons of the same oil in another pan.   Add red chillies and green cardamoms and fry for a minute. Remove from flame, allow to cool slightly and then pour into the Curds, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with ginger powder, fennel and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens.

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