| 1. | In a pan, roast together brown cardamoms, cloves, cumin and poppy seeds. Grind roasted ingredients together with onion, ginger and garlic into a paste, adding a little water (¼ cup) from time to time. |
| 2. | Put 1 cup water and potatoes in cooker. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes |
| 4. | Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure. |
| 5. | Open cooker. Remove Potatoes. Peel and prick each potato all over with a fork. Wash and wipe dry cooker. |
| 6. | 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 and put 7 tbsp into cooker. |
| 7. | Place cooker on high heat. Add whole chillies, cinnamon and bay leaves. Stir for a few seconds. Add grated onions and fry till golden brown. Add ground paste, tomato puree, salt, chilli and turmeric powders. Stir for a few seconds. |
| 8. | Add 1 tbsp curd. Stir fry until curd is well blended (approximately ½ minute). Add remaining curd in the same way, 1 tbsp at a time till all curd is used. Stir fry till oil shows separately (approximately 3 minutes). Add potatoes and stir gently to coat the potatoes with masala. Add remaining water (2 ½cups). Simmer on low heat for about 5 minutes, stirring occasionally. |
| 9. | Add garam masala powder. Stir. Serve hot. |