Soak 4 to 5 dry kashmiri red chilies in hot water for 20 to 30 minutes.

When the chilies are soaking, rinse the baby potatoes first very well. Steam or pressure cook them till they are cooked well. If pressure cooking, then cook for 2 whistles. The potatoes should be cooked well, but not crumbly and should hold shape.

When they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. Keep aside.

Once the chilies are soaked, remove their crowns, deseed and roughly chop or halve them. Add to a small grinder jar.

Next add 1/3 cup chopped tomato, 1/2 inch ginger (chopped) and 14 to 16 medium garlic cloves (chopped)

Add 1 to 1.5 tbsp water and grind to a smooth masala paste. Keep aside

Heat 3 tbsp oil in a pan.

Add the potatoes.

Stir and begin to pan fry them and flip over when one side is golden or browned.

Pan fry till they become crisp and golden.

Remove the ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel. Continue to pan fry the ones which are not still getting crisp and golden.

In the same pan, add the following spices - 1 tej patta and 1/2 tsp cumin seeds. Stir till the cumin seeds splutter.

Now add 1 medium onion (chopped).

On a low to medium flame, stir and saute the onions till they turn translucent.

Keep the flame to its lowest and then add the spice powders - a pinch of asafoetida, 1/4 tsp turmeric powder, 1/4 tsp kashmiri red chili powder, 1/2 tsp coriander powder and 1/2 tsp cumin powder.

Stir and mix the spices.

Saute the masala on a low to medium flame till it becomes glossy and you see oil releasing from the sides.

Then add salt as per taste.

Add the pan fried potatoes. Stir very well.