Firstly, pressure cook 8 baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle.
Drain them and allow to become cool down at room temperature.
Peel the potatoes.
Now pour 3 tbsp oil in a pan and heat it, add parboiled potatoes and fry them on medium heat until turn golden.
Now make a smooth paste by adding onion, tomatoes.
Heat the pan with 2 tbsp mustard oil add bay leaf, green cardamom, saute for 2 min add green chilli, Ginger garlic paste and saute till the raw smells gone.
Add the onion tomato paste, saute till the paste thickens and the oil comes on the surface.
Now add turmeric, red chilli powder, kashmiri lal mirch, coriander powder, garam masala and saute till the masala begins to leave the surface of the pan.
Add yoghurt to masala, salt as/ taste.
Now add 1½ cup of water, boil potatoes and allow it to get thickens.
Add crushed kasuri methi and cook it for 5 min more, more sure the gravy get thickens and smell nicely
Transfer it to a serving bowl, and keep it covered until you serve and garnish it with chopped coriander leaves.
Serve it with puri, parantha or naan.
For puri- Mix together flour, salt, rava and oil in a large in a mixing bowl, pour water and make a stiff dough, put some oil and smoothen the balls.
Divided the dough into equal portions and make ball, roll the ball gently and make puris out of it.
Now take a big pan and pour oil into it, make sure the oil should be heated enough to drop the puris.
Now drop puris one by one, and slide accordingly.
Transfer it to steel colander and serve hot with aloo, chutney, curry.
