Ingredients

1. 350-400g baby potatoes
2. 300g curd
3. 2 boiled eggs
4. 1-2 tsp salt
5. 1-2 tsp pepper
6. 10-12 garlic cloves, minced
7. 2 tsp mustard powder
8. Muslin cloth
9. Leeks of spring onion

Instructions

1. Hang curd in a Muslin cloth for 2 hours till the whey is separated.
2. Whip the hung curd till it becomes creamy. To this add salt, pepper, mustard powder, crushed garlic. Refrigerate.
3. Wash the baby potatoes (choose same size ones for even cooking).
4. In a pressure cooker, cook the potatoes and wait for one whistle.
5. Once cool, cut in half or quarter depending on the bite size you want.
6. In a pan with salt water, boil 2 eggs for 15 minutes. Peel the eggs and cut into quarters.
7. An hour before serving, mix all the ingredients except the garnish and refrigerate it.
8. Cut leeks into small size and garnish just before serving.