Aloo Tamatar Sabji

1 1/2 pounds new potatoes, no more than 2 inches in diameter
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt

Boil the potatoes in their skins until just fork-tender.  Cool and peel if desired and cut into 1/2-inch pieces.

Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder.  Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.

Heat the ghee or oil and butter in a heavy pan over moderately-high heat.  When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop.  Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture.  Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes.  Add the potatoes, garam masala, chaat masala, and salt.  Gently stir and cook, covered, until the potatoes are hot.  Add water as needed to prevent sticking.  Sprinkle with the remaining chopped fresh coriander leaves before serving.

Serves 4.

From Lord Krishna's Cuisine by Yamuna Devi