Cut potatoes into small squares.

Cut carrots into thick round slices.

Cut about an inch long piece of ginger finely and add to mortar and pestle.

Chop coriander and set aside. (as per preference)

Warm a pot on the stove.

Add 3 tbsp oil.

When bubbles appear in the oil add ginger paste.

Cook it till incorporated.

Add 2. 5 tsps reflux masala and make a paste.

Add yoghurt and cook paste for around 2 mins and cover. Cook for 2 more minutes.

Uncover and add potatoes. Mix well with paste.

Cover and cook for a few more minutes on medium high heat till potatoes fry and form yellow outer layer.

Uncover and add around 1 cup water.

Add 1 tsp salt and a few fenugreek seeds.

Cover and cook on medium low heat. For 10 mins.

Carefully check in between if potatoes are halfway cooked. (they'll be hard but a fork can almost go in).

Add carrots. Cover again.

When 10 mins are over uncover. (it might take a bit longer for potatoes and carrots to become completely soft.)

Increase the heat and allow water to evaporate. It will leave behind a creamy greasy like coating over potatoes.

Add chopped coriander and cook some more.

Turn off heat. Garnish with more coriander. Serve hot with chapati.