1\. Grind the chopped onions, ginger -garlic paste and the curds.  Set aside

2\. Heat oil in a kadai or saucepan, add the jeera seeds and hing and after few seconds add the above gravy and cook on a high heat until the mixture starts to boil. Lower the heat and cook for 10 min or until the raw smell of the onions goes. Add a splash of water in between if the gravy starts to dry up.

3\. Next add the coriander powder, turmeric powder, chili powder, salt to taste and 1/2 cup of water and  cook on low heat. As the gravy starts to thicken(about 5 min) add the kasoori methi and baby potatoes and continue to cook until the oil floats on top and the gravy is thick (10 to 15 min). If the gravy is too thick, add a splash of water and cook for a couple of min.

4\. Remove from flame and garnish with julienne ginger  and cream(optional)

Serve hot with Indian breads, pooris, bhaturas or steaming hot rice/jeera pulao