| STEP 1: Soak the chillies in 3 cups of water for a minimum of 4 hours. With a spoon press and stir the chillies to maximize the redness of the chilli water. Strain. |
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| STEP 2: Whisk the yogurt and set aside. |
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| STEP 3: Boil potatoes in their skins for 5-6 minutes with 1/2 teaspoon salt. When cool enough to handle, peel off the skins. Pierce each potato deeply in several places with a toothpick. Cut each potato into quarters lengthways. |
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| STEP 4: Heat oil in a large frying pan and fry the potatoes until crispy and set on kitchen paper. |
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| STEP 5: In the same pan, add the garlic, green cardamoms, cinnamon, cloves and black cardamoms and saute for a few minutes. Add the onions and fry till medium brown. Then add the coriander, fennel, cumin, ginger and turmeric. Stir well. |
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| STEP 6: After a minute add the whisked yogurt and let this mixture fry for 2 minutes. Then add the tomatoes. Saute for 2 minutes, before transferring to a cooking pot. |
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| STEP 7: Add the chilli water, salt to taste and the potatoes. Simmer over a very low heat until the potatoes done. |
