The gravy is made with mustard oil, shah jeera, bay leaf and dried red chillies. Binita adds blended tomato, grated ginger, turmeric, chilli powder, Kashmiri chilli, coriander powder, sugar and salt. Then she mixes thick yogurt and a smooth paste made from cashews, poppy seeds and melon seeds. Keep the gravy thin by adding some water. This step is really important because the potatoes soak up a good amount of gravy as they cool down. Once the curry starts to simmer, Binita adds the stuffed potatoes and lets them cook together for a few minutes. She finishes the dish with a sprinkle of shahi garam masala and a spoon of ghee.
