First, heat a kadhai, add butter and oil. Then add all the whole spices one by one and keep the heat medium. When they are aromatic, add the chopped onions. Saute them till aromatic.

Then add the ginger, garlic and chillies. Saute with a tablespoon of water till light brown and aromatic. Then add the tomatoes. Cool them while stirring till soft.

Then cool the mixture. Remove the star anise, bayleyaf, cinnamon and grind the rest to a fine paste using 1/4 cup water. Keep aside for later use.

Then heat the pan, add 1 tablespoon oil and add the potatoes and stir fry till golden and soft. Transfer to a plate.

The heat the pan, add the puree of tomatoes and cook on low flame for 5 minutes. Then add the curd, whisk well and add all the spice powders.

Add 1 tsp butter, kasuri methi, kashmiri chilli powder and hot water as needed and cook for 10 minutes on low flame. Add the fresh cream in the end, stir well. Cook on low flame for 5 minutes. Switch off the heat. Then transfer to a serving bowl. Garnish with chopped coriander leaves and fresh cream..