Ingredients

• 15 Baby Potatoes, boiled and peeled
• ½ tsp. chilli powder
• 1 tsp. salt or to taste
• 2 tbsp. ghee
• ½ cup curd, mixed with ¼ cup water
• ½ cup tomato puree
• 1 tsp. cumin seeds
• ½ tsp. coriander powder
• ½ tsp. garam masala powder
• ½ tsp. turmeric powder
• 1 tsp. dried fenugreek leaves (kasuri methi) (Optional)
• 1 tsp. sugar
• ½ cup coriander leaves, chopped

To prepare Onion Paste, roast & grind

• 2 medium onions
• 1/2″ pc. Ginger, sliced
• 2 garlic cloves, sliced
• 2 green chillies
• 3 red dry chillies, preferably Kashmiri
• 2 cloves
• 1” pc cinnamon
• 1 tbsp. oil

Method

1. Heat the oil in a pan, add the cloves, cinnamon, ginger, garlic red and green chillies and fry for a minute. 
2. Add the sliced onions and fry further 1 minute. 
3. Take off fire and let cool, then grind to a paste adding some water.  Keep aside.
4. Heat a vessel and add 2 tbsp  ghee. 
5. Add the boiled potatoes, chilli powder and salt and fry on medium heat for 5 minutes till golden. 
6. Remove the potatoes and set aside. 
7. To the same oil add 1 tsp. cumin seeds and saute for few seconds. 
8. Add the onion paste, rinse the jar and add the water. 
9. Add the coriander, turmeric and garam masala powder, stir and cook 5 minutes. 
10. Add the tomato pulp, ¼ cup water if required and taste and add salt, cook 2 minutes. 
11. Take off heat and add the yogurt mixture, 1 tsp. sugar, kasuri methi and mix.  Crush the kasuri methi lightly before adding,
12. Place on heat and add the potatoes and cook 2 minutes. 
13. Garnish with coriander leaves and serve hot with Kashmiri rotis or puris or pulao.
14. Serve alongwith Kashmiri Saag for a complete meal.