Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
Heat mustard oil in a pan over medium-high heat.
Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
Pour the yogurt mixture into the pan and cook for a minute.
Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
Check for salt and add more if needed.
Serve hot.