Firstly take a pan, add all the given ingredients of gravy one by one. Top up with water, boil it until a lil dry.

Take a wok, add good amount of oil, deep fry aloo in batches until light brown. Keep aside.

Add ginger garlic paste, saute it until rawness is released, add very lil water to avoid burning.

In goes white gravy masala & salt, mix it well. Add very lil water, give a stir. Lower the flame, cover it with the lid, cook it for 5 minutes.

Open the lid, increase the flame, add black pepper powder & garam masala powder, mix it well. In goes dahi, mix it well. Cook it covered on low flame until oil has oozed out.

Open the lid, increase the flame, add fresh cream, mix it well. Lower the flame, cook it covered until oil has surfaced.

Again open the lid, increase the flame, add kasoori methi powder, mix it well. Cook it for a minute.

Now add fried aloo, stir fry it for 2 minutes.

Add 1 cup boiled water, mix it well, give a boil.