Step 1

Boil Potatoes in Instant Pot for one minute on high pressure.Let the steam release naturally .

Step 2

Peel the Potatoes and Prick them with a tooth pick or fork.

Step 3

Coat them with turmeric powder and salt .Mix it nicely .Keep them in a plate.Soak cashews in hot water for 30 minutes.Grind tomato and cashew nuts to make a puree.

Step 4

Take a Wok.Heat oil in it.

Step 5

Shallow fry Potatoes till they look golden brown and feel little crispy on the out side.Do it on the slow flame .I will prefer shallow frying in two batches.

Step 6

Remove shallow fried potatoes in a plate .

Step 7

Take a Pan/Wok.

Step 8

Heat it .Add oil to it .

Step 9

When it's hot enough add bay leaf ,cinnamon stick ,cumin seeds,and dry red chillies.

Step 10

Add sliced onion to it .Saute it on slow flame .Let it sweat for 1-2 minute.

Step 11

Add ginger garlic Paste.Saute till raw smell is gone.

Step 12

Add coriander Powder ,turmeric powder ,red chilli powder,to it .Saute for 30 seconds .

Step 13

Add tomato cashew puree to it .Stir it nicely .Add little bit of salt to expedite the cooking process.Cook it on the slow flame .If you think its sticking to the bottom ,add 1-2 tbsp of water to it .

Step 14

Saute and cook on low /medium flame for a few minutes till it releases oil.It will take around 6-7 minutes to make a nice curry paste .

Step 15

Add potatoes and mix it nicely with the masala curry .

Step 16

Add water and cook t covered on slow flame for 2-3 minutes.

Step 17

Add crushed Kasoori Methi to it .

Step 18

Garnish with cilantro and green chilli.Taste the salt ,if needed add now.

Step 19

If consistency is thick for your taste add little more water if its thin ,let it cook for one more minute on slow flame .

Step 20

Serve with any type of bread or rice.

Step 21

Enjoy.