Ingredients:

• 4-6 Idaho® russet potatoes
• 1 medium onion
• 1-2 star anise
• Half an inch ginger
• 3-4 garlic cloves
• ½ a cup of Greek yogurt
• 1 teaspoon turmeric powder
• 1-2 teaspoons red chili powder
• 1 teaspoon cinnamon powder
• 1 teaspoon cardamom powder
• 1 teaspoon cumin powder
• 1 tablespoon vegetable oil
• 1 teaspoon black sesame seeds
• 1 teaspoon fennel seeds
• 1-2 bay leaves
• A pinch of asafetida
• 1 teaspoon Garam Masala
• 1 teaspoon ginger powder
• Salt as needed
• 2-3 tablespoons chopped cilantro

Directions:

1. Par boil the potatoes in salt water, then peel and cut them in cubes.
2. Chop the onion and add half of it along with the star anise to boiling water. Let the water boil for 15 minutes.
3. Strain the water, discard the star anise, allow the boiled onion to cool. Then grind to a smooth paste along with ginger and garlic.
4. Next, marinate the potatoes. To prepare the marinade, add the Greek yogurt, turmeric powder, red chili powder, cinnamon powder, cardamom powder and cumin powder together in a bowl.
5. Then add the freshly ground onion paste. Mix everything together and add the potato cubes to the bowl.
6. Coat the potatoes evenly with the marinade and refrigerate for about 60 minutes.
7. Heat oil in a pan. Once it’s hot enough add and sauté the black sesame seeds, fennel seeds, asafetida and the bay leaves for about 30 seconds.
8. Add the remaining chopped onion to the pan and sauté until the onion turns translucent.
9. Add the marinated potatoes to the pan. Cook for 10-15 minutes, with the pan covered.
10. Add the salt, Garam Masala and ginger powder to the pan and mix thoroughly.
11. Add some water, if needed, to get the desired consistency.
12. Continue to cook the potatoes until they become soft.
13. Remove from heat and add chopped cilantro.