Pratima, my friend from India, gave a very treasured gift one year for Christmas. A masala dabba, an Indian Spice box or tin. Mine is round and made of stainless steel with 7 smaller tins inside to hold the spices that are most used by the individual Indian cook. I smile everytime I look at it and remember all the wonderful meals and parties at their home. They are now up in NJ and we don't get together like we once did, but we have a connection through food.
1In a heavy nonstick frying pan over medium-high heat warm the oil. When hot, add the potatoes and cook, tossing and turning until they are browned about 7 minutes. Transfer to a bowl.
2Add ghee or oil to pan along with cardamom pods, cloves, fresh ginger and cumin. Let the spices sizzle for 1 minutes. Stir in ground coriander, ground cardamom, fennel, cinnamon, ground ginger, cayenne pepper, paprika, salt, potatoes, and water water.
3Mix well and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender about 20 minutes.
4Stir in jaggery, if using, and the yogurt. Transfer to a warmed platter and sprinkle with cilantro and serve at once.
5Jaggery or "Gur" or whole sugar is a pure, wholesome, traditional, unrefined, whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice & this crowns it as one of the most wholesome and healthy sugars in the world. It Mexico & South America, it is also known as panela.