2. Heat 2 tablespoons oil in a non-stick pan. add potatoes and sauté till crisp. remove from heat and set aside.

3. Heat 1 tablespoon oil in the same pan. add cumin seeds, cloves, cinnamon, cardamoms and mace and sauté till fragrant.

4. Add asafoetida and ginger-garlic paste, mix and sauté well.

5. Discard the mace and cinnamon and blend together the remaining sautéed ingredients into a smooth paste using water as required.

6. Heat ½ tablespoon oil in another non-stick pan. add the prepared paste and tomato puree, mix and cook for 8-10 minutes.

7. Add coriander powder, remaining turmeric powder, remaining chilli powder and cumin powder and mix. add pepper powder, mix and simmer for a minute.

8. Add cashewnut paste and mix. add garam masala powder, mix and simmer for 2 minutes.

9. Switch off heat, add yogurt and mix well. add sautéed potatoes and mix well. add coriander leaves and mix.

10. Transfer on a serving plate, grate some cottage cheese on top, sprinkle dried fenugreek leaves powder and serve hot.