Parboil the baby potatoes in a saucepan.

Once cool, prick them all over with a toothpick. 

Heat some oil in a wok and deep fry the potatoes until golden brown. Remove with a slotted spoon and set aside on some kitchen paper.

Dry roast the fennel, cumin, cardamom and cloves in a small fry pan until fragrant. Grind to a fine powder in a spice or coffee grinder.

Whisk the yoghurt in a bowl and add the above spice powder. Then tip in the Kashmiri chilli, turmeric, ginger powder and salt and mix well.

Heat the mustard oil in a pan to smoking point (the oil should change colour and turn a pale yellow). Turn off the heat and allow the oil to cool down a bit. Then add the yoghurt mixed with spices and let it cook for 5 minutes on medium heat. Keep stirring to prevent the yoghurt from curdling.

Add the potatoes, some water (if you don’t want a very thick gravy) and cover the pan with a tight-fitting lid. Cook for 10 minutes. Spoon out the potatoes in a dish and serve hot with any Indian bread of your choice.