Aromatic potato curry with yogurt, fennel and cardamom (no onion, no garlic)

Pressure-cook and peel baby or small whole potatoes; prick holes all over with a fork or skewer so the gravy seeps in.

Dry-roast green cardamoms and fennel seeds in a pan on medium-low, stirring constantly, until aromatic and just starting to brown; do not let them brown too much or they turn bitter.

Grind to a powder in a spice grinder or mortar and pestle.

Heat mustard oil on medium-high until it smokes, then reduce to medium-low.

Lower the potatoes in gently one by one, sprinkle with salt and fry until deep golden brown; remove.

Stir the yogurt well with the water and Kashmiri red chili powder.

Add two more tablespoons of oil; when hot, lower the heat and add cumin seeds, cloves and a pinch of asafoetida.

Take the pan off the heat, add the yogurt and stir vigorously; return to medium-low and stir continuously until it boils, then stir often until the oil separates.

Add ground cumin, the fennel-cardamom powder and ginger powder with about four tablespoons of water; stir on low for a minute.

Add the fried potatoes, one and a half cups of hot water and salt; bring to a boil, cover and cook 12 minutes, stirring now and then.

Thin with another half cup of water if too thick; add a little sugar to balance.

Serve with rice, puri, paratha or naan.