Boil baby potatoes adding salt (2 whistles), Poke baby potatoes using fork or knife so that masala enters them. Now take a pan, add ghee, add red chilli/turmeric powder and chaat masala. Now toss baby potatoes into it.

Now take a kadhai and add oil. Once oil is hot add all spices, peanuts and cashews & roast it for a minute. Now add onions, garlic & ginger. Once it is cooked add tomatoes. Once it starts leaving oil. Add all powder masala. Now it’s time to take out and discard elaichis, bay leaf & cinnamon stick from the mixture before grinding it. So that the taste doesn’t over power. Now make a fine paste/gravy. Re-Use the kadhai, add 1 tsp oil and add the gravy. Sauté it for a minute and add 2 cups of water.

Once the gravy is thicken add yogurt (whisk it before adding). We can also add heavy cream or malai but that is totally optional. Once oil starts separating add baby potatoes and whole serving add kasoori methi. Ready to serve.