In a pan, heat 4 tbsp oil and add cloves and cardamoms.
Add salt, saunf powder, soonth powder and chilli powder, fry quickly and carefully in hot oil.
Immediately add yogurt (so that the dry spice does not get burnt), stirring constantly.
Add water and let it come to boil.
Now add potatoes, let it simmer on slow heat until most of the water evaporates and oil separates.
Sprinkle with garam masala.
Serve with steamed rice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.