In a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, 1/2 tsp fennel and pinch hing.

Also keeping the flame on low add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.

Now add 1 tsp ginger paste and saute well.

Additionally, add 3 tomato and saute till the oil releases from tomato.

Add 4 boiled and cubed potato and 1 tsp salt.

Saute for a minute, making sure the spices are coated well.

Now add a cup water and adjust consistency.

Cover and boil for 5 more minutes or till potatoes absorb spices.

Mash few potatoes adjusting the texture of curry.

Add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.

Serve aloo curry with poori along with plain curd or raita.