First peel and prick the potatoes all over with a fork. In pricking ensure potatoes are not broken into separate pieces. Keep in salted water for 15 minutes.
Heat oil in a pan and fry the potatoes on medium flame till golden brown. Keep aside.
Make a paste of red chillies. Whisk the curd with the paste, cardamom, ginger and fennel powders. Heat the mustard oil in a pan. Add clove and hing. Then add one cup of water, chilli paste and salt and bring to a boil.
Stir in the curd mixture and boil. Add the fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
Serve hot after garnishing with Garam Masala and Cumin Powders.
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