In a blender, make a paste of onions, garlic, ginger and green chilies. Set aside.
Then make puree of tomatoes.

In pressure cooker: Add oil. Then add jeera, cloves and cinnamon.
Tip in the onion paste and keep frying, stirring often for a couple of minutes.

Add turmeric powder,
Kashmiri chili powder,
coriander powder
and cumin powder and fry again

Stir in chopped tomatoes (or puree/tomato paste if using) and garam masala. Add salt.
Keep sautéing until the tomatoes are slightly soft and you can see oil separating from the mixture.

Add the gobi florets and potato/aloo cubes. Add 1 cup water.
Pressure cook for 2 whistles and then remove the pressure cooker from heat.

Garnish with crushed kasuri methi and cilantro. Serve with chapati or rice.