Boil the Baby potatoes until tender, peel them, and prick them all over with a fork.
2
Heat Mustard oil in a heavy-bottomed pan over medium heat until it shimmers.
3
Add Bay leaf, Cinnamon stick, Green cardamom pods, Cloves, and Cumin seeds to the hot oil. Sauté for a few seconds until fragrant, then add Asafoetida.
