Ingredients 

• 12 Potatoes (small egg sized ones)  
• 3 Onions (medium sized ones) - chopped
• 2 Tomato (medium sized ones) - pureed (ground to paste)
• Curd 1 Table spoon
• Masala
• Red Chilli powder-  1/4 th of a small spoon
• Turmeric 
• Coriander powder-  1 small spoon
• Cumin  powder  1 small spoon
• Oil (for deep frying Potatoes)

For Grinding 

• Onions  2 medium sized
• Garlic  5 big cloves
• Ginger  1/2 piece
• Coriander leaves  1/2 a small bunch
• Green Chilly  3 medium sized ones
• Salt to taste

• Lightly cook potatoes, peel and drill holes in them using a fork (this is for the frying to reach the innards of the potatoes.)
• Put some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them. 
• Deep fry the potatoes until golden brown. 
• Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use. 
• Add some cumin (jeera) into the oil until they crackle. 
• Add the chopped onions and fry until dark brown. 
• Add the ground paste and stir fry for two minutes 
• Add the tomato puree, and all masala powders. Stir fry until the oil stands out. 
• Add the curds (beaten) in two batches so as to blend them into the gravy smoothly. 
• Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt. 
• Garnish with sliced onions and chopped coriander leaves.