Step-by-Step Instructions

1. 1.Fry the Potatoes

   Heat oil in a pan for frying. Add the chopped potatoes and fry them until they are golden brown and cooked through, about 5-7 minutes. Remove and set aside.

2. 2.Prepare the Tempering

   In a separate pan, heat 2-3 tablespoons of oil. Add cumin seeds and bay leaf. Sauté for 30 seconds until fragrant. Then add chopped green chilies and grated ginger, and sauté for another 1-2 minutes until the raw smell disappears.

3. 3.Add Tomato Puree

   Pour in the tomato puree and mix well with the tempering. Cook for 3-4 minutes, stirring occasionally, until the puree thickens slightly.

4. 4.Add Dry Spices

   Add turmeric powder, red chili powder, coriander powder, and salt to the tomato mixture. Mix thoroughly and cook for 5-7 minutes on medium heat, stirring frequently, until the oil starts to separate from the masala.

5. 5.Incorporate Cream and Butter

   Stir in the cream and butter. Mix well until fully incorporated into the gravy. Cook for 2-3 minutes, allowing the flavors to meld.

6. 6.Add Garam Masala and Water

   Add garam masala and mix. Then, pour in about 1/2 cup of water (or as needed for desired gravy consistency) and bring the gravy to a gentle simmer. Cook for 2-3 minutes.

7. 7.Add Kasuri Methi

   Crush kasuri methi between your palms and add it to the simmering gravy. Stir well.

8. 8.Combine with Fried Potatoes

   Add the previously fried potatoes to the gravy. Gently mix to coat the potatoes evenly with the rich gravy. Cook for another 3-5 minutes, allowing the potatoes to absorb the flavors.

9. 9.Garnish and Serve

   Garnish with fresh coriander leaves and green chilies (optional). Serve hot with roti, naan, or rice.