Boil and peel potato.

Cut them in cubes.

Assemble: rest of the ingredients and puree tomato.

In a pan heat ghee. Add pureed tomato, haldi and dry ginger powder.

Add in rest of the spices and mix it well. Cook for 2-3 minutes on medium flame until oil starts to leave the tomato mixture.

Mix in potatoes.

Add 21/2 - 3 cups of water depending on how thick/thin you want the gravy.

Bring it to a boil.

Mix in kastoori methi and adjust seasonings. Set it aside.

Let's prep up for the final tadka.

In a pan heat ghee, add cumin seeds and hing. As they start to sputter add in degi mirch and take it off the flame. Add this tadka to aloo and mix.

Garnish with cilantro leaves..

And serve hot with Bedmi poori.