| 250 | g | Coriander leaves; chopped |
| 12 | | Baby potatoes with skin; blanched in salted |
| | ; water |
| 150 | g | Mongodi; (urad dal vadi) |
| | Oil for deep frying mongodi |
| 5 | tb | Desi ghee or clarified butter; (75 g.) |
| 1 | | Tomato; (100 g.) |
| 2 | ts | Cumin seeds; (10 g.) |
| 20 | g | Ginger paste |
| 10 | g | Garlic paste |
| 3 | ts | Coriander powder; (15 g.) |
| 1 | ts | Chilli powder; (5 g.) |
| 3 | ts | Turmeric powder; (15 g.) |
| 1 | c | Fresh tomato puree; (240 g.) |
| 3/4 | ts | Coarse black pepper powder; (4 g.) |
| 1/2 | ts | Green cardamom powder 1/4 tsp.; (1 g.) cinnamon |
| | ; powder (2 g.) |
| 1/4 | ts | Nutmeg powder; (1 g.) |
| | A generous pinch of kasoori methi powder |
| | FOR THE GARNISH |
| 4 | | Sprigs coriander leaves |
| 1 | | Tomato; (80 g.) |
