Firstly take a mixer jar, add all dhania patta, green chilli & ginger, add lil water, grind it to a fine paste, keep aside. Take a pan, add ghee, heat it. Fry makhana till crispy, take out in a bowl, keep aside.

Now add 1 tbsp oil in tha same pan, heat it, fry aloo pcs for a minute,keep aside.

Take a wok, add rest of the oil, heat it, add in dhania masala, mix it well, cook it for 2 minutes.

Add in tomato puree & salt, mix it well, cook it covered on low flame until oil has oozed out.

Open the lid, increase the flame, add kashmiri red chilli powder, mix it well.

Now add fried makhana & aloo, mix it well, stir fry it for a minute.

Add in 2 cup hot water, mix it well, give a boil.

Lower the flame, cover it with the lid, cook it until gravy turns a lil thick. Turn off the flame, open the lid after 10 minutes.