PREPARATION

1. In a pressure cooker, add 450 grams potatoes and 700 milliliters water.
2. Cover it with lid and pressure cook it until 2 whistles.
3. Cool for 10 minutes and peel the skin and cut in into two pieces.
4. Prick it with tooth pick.
5. Heat 45 milliliters oil in a pan and add boiled potatoes .
6. Sauté  it until golden brown and crispy.
7. Remove the pan from heat and keep aside.
8. Heat 1 tablespoon oil in another pan, add 3 pods cloves, 3 pods cardamom, 1 pod black cardamom, 3 dry red chili, 1 bay leaf, 1/2  cinnamon and stir.
9. Add 1 tablespoon ginger, 1 tablespoon garlic and sauté for a minute.
10. Now, add 1 tablespoon cashews and mix.
11. Then add 2 teaspoon green chilli and 120 grams onion and cook until translucent.
12. Add 150 grams tomatoes and cook for 7-8 minutes.
13. Now, add 250 milllilters water and mix well.
14. Allow it to cook for another 5 minutes.
15. Discard bay leaf and cinnamon stick.
16. Remove the pan from heat and transfer it into blender
17. Blend it to a smooth paste. keep aside.
18. Heat 1 tablespoon oil and 2 tablespoon butter in a pan , add 1 teaspoon cumin seeds and mix well.
19. Add blended puree and give it a mix .
20. Cook for 5-7 minutes.
21. Add 1 teaspoon salt, 1 teaspoon red chilli powder, and 1/2 teaspoon garam masala, 1/2 teaspoon paprika and 1 teaspoon coriander powder. Mix well.
22. Then add 200 milliliters water and mix well.
23. Now, add  1/2 teaspoon sugar, 2 tablespoons fresh cream and give it a stir.
24. Add sautéed  potatoes and mix.
25. Add 1 tablespoons lemon juice, 1 teaspoon dry fenugreek leaves and 1 tablespoon  coriander. stir well.
26. Remove the pan from heat.
27. Garnish it with chopped coriander.
28. Serve hot.