| 1. | Gradually add ¼ cup water to coriander and cumin powders, blending into a smooth paste. |
| 2. | Grind ginger into a paste |
| 3. | Group parwal into 2 batches. Heat oil in cooker for about 5 minutes. Lightly fry each batch and remove. In the same oil, lightly fry potatoes and remove. |
| 4. | To the remaining oil in cooker, add bay leaves. Stir for a few seconds. Add coriander-cumin and ginger pastes, turmeric, chilli and garam masala powders. Stir fry for about 1 minute. Add parwal, potatoes, salt, sugar and remaining water (1 cup). Stir. |
| 5. | Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Press finger-tip control/lift vent weight lightly to release pressure. Open cooker. |
| 6. | Pour ghee evenly over potoler dalna. Serve hot. |