Boil and peel the potatoes, taking care not to make them over cooked.
Combine with rest of the ingredients and keep aside for 1/2 hour.
Grind onions to a coarse paste.
Heat 4 tbsp of Ghee or oil in a non stick Kadai.
Add the potatoes. Fry till they turn golden brown. Drain and reserve.
Add the whole spices to the remaining oil in the Kadai.
Add onion paste and fry till golden brown.
Add ginger, green chilli and ginger.
Fry for few seconds.
Add chilli powder and fry for few seconds.
Add tomato puree and 1/2 cup of water. Simmer for 5 minutes.
Add the reserved potatoes, cream and salt, if needed. Simmer till the gravy is thick and coats the potatoes.
Heat the remaining Ghee or oil.
Fry kasoori methi for few seconds and add to the potato.
Serve hot as an accompaniment to Indian breads.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.