Cut potatoes into half.Wash properly. Add 1.5 cups water and 1/2 tsp salt in a pressure cooker.Add the potatoes and pressure cook upto 2 whistles. Open lid once the pressure releases completely.Discard water and soak potatoes in water to cool them.Strain out water.Peel the skin and discard those.Prick the potatoes with a fork and smear salt.While boiling the potatoes, make a paste of sesame, cashewnuts, 2 green chillies, ginger paste,malai and 2 tbsp milk.Add curd and blend as well.

Heat vegetable oil in a wok.Fry the potatoes till light brown. Temper oil with asafoetida (hing), half crushed green cardamom and cinnamon.Add cumin seeds.When they splutter and emit aroma, add red chilli flakes.Saute and add the white paste.Keep cooking on low flame for 5 minutes. Add a tsp of ghee and fry till oil leaves sides Add salt and sugar to taste. Now add the fried potatoes.Toss to mix well.Add karahi masala, garam masala, black pepper powder and kasoori methi.Add water and cook.

Meanwhile heat 1 tsp ghee in a separate pan.Saute cubed capsicum and tomato and add it to the boiling gravy.Cook till moisture dries up and masala coats the potatoes. Garnish with slit green chillies and chopped coriander.