Take baby potatoes, peel them and shallow fry them.
Make a mix of spices: 2 spoons dhania powder, 1 spoon haldi powder, half spoon garam masala, quarter spoon chilli powder.
Make a paste: Grind one big tomato, two kaju, two almonds and green coriander leaves.
Heat a pan. Put one spoon oil or ghee. When the oil or ghee is hot, put a little bit of hing and zeera. When the zeera starts sputtering, put the masala and fry it. Put the paste and fry it for 5 to 10 minutes. Then put the potatoes inside the gravy and make it boil.