Dry roast the cumin, coriander, fennel, black pepper, cloves, cinnamon stick and cardamom.
Pressure cooker the potatoes but half cooked. Then cool and peel it. Prick the potatoes before frying. Then deep fry the potatoes till golden brown. Keep the potatoes aside. Soak the Kashmiri red chilli in hot water. Make a paste of red chilli and add the roasted powder and mix well. Make a paste of onions, garlic ginger green chilli cashews.
Now heat ghee and butter. Add the onions paste. Saute well. Now add the other paste too. Add the remaining masala.. When done add salt, kasuri methi powder. Mix well, now add the fried potatoes. Cover and cook for 5 mins. Finally garnish with coriander leaves and serve with roti/parantha.
