| 1. | Grind onion and ginger into a paste. |
| 2. | Grind cloves and cinnamon into a powder. |
| 3. | Put 1 cup water and potatoes in cooker. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook 1 minute. |
| 5. | Remove cooker from heat. Lift vent weight to lightly release pressure. |
| 6. | Open cooker. Remove and peel potatoes. Sprinkle ¾ tsp turmeric powder on potatoes. Mix. |
| 7. | Group potatoes into 3 batches. Heat oil in a deep-frying pan for about 5 minutes. Fry each batch till golden brown and remove. Strain oil. |
| 8. | In a large pan, heat ¼ cup (strained) oil for about 2 minutes. Add bay leaves and cumin seeds. Stir for a few seconds. Add chopped onion and fry till golden brown. Add ground paste. Stir fry for about 2 minutes. |
| 9. | Add tomato, chilli, cumin and coriander powders, salt, sugar and remaining turmeric (1 tsp). Cook till oil shows separately (approximately 3 minutes), stirring occasionally. |
| 10. | Add potatoes. Stir gently to coat potatoes with masala. Add powdered spices and remaining water (1 cup). Stir. Reduce heat to low and simmer till potatoes are hot (approximately 5 minutes). Once during cooking, move potatoes around gently. |
| 11. | Pour ghee evenly over potatoes. Serve hot. |