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1
Peel the potatoes and prick them well with a fork.
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2
Soak them for 1 hour with 4 cups of water and the kosher salt.
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3
Meanwhile, put the almonds, sesame seeds, black cardamom, coriander, and 1 teaspoon of cumin seed in a small cast iron skillet and dry-roast, stirring frequently, until the almonds turn golden in spots.
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4
Put in a spice or coffee grinder and grind as finely as possible.
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5
Put the garlic and ginger, along with 1/3 cup water, into a blender, blending to a smooth paste.
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6
Drain the potatoes and wipe them well.
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7
Heat the oil in a heavy 10-inch wide pot over a medium flame.
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8
Put in the potatoes and fry them until golden brown on all sides.
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9
Remove with a slotted spoon and set aside.
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10
Add remaining 1/2 tsp of cumin seeds to the oil and stir once.
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11
Put in the onion.Fry, stirring, until the onion turns light brown.
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12
Add the 5 cardamom pods, cayenne, and turmeric.
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13
Fry and stir for a few seconds.
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14
Put in the ginger paste, the spice mixture, and 1 teaspoon salt, continuing to stir.
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15
Whenever the mixture seems to dry up, add a tablespooon of yogurt.
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16
Keep stirring and frying, adding yogurt whenever necessary, until the yogurt is used up.
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17
Add the garam masala and 1/2 cup water, mixing well.
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18
Put in the potatoes and mix gently.
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19
Cover the pot tightly with foil and then with its own lid.
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20
Turn the heat to very low and cook for about 30 minutes or until potatoes are cooked through.
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21
Stir gently a few times, always replacing the foil and lid.
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22
Remove from heat and serve when potatoes are fully cooked.
