Method 1 Grind together onion and ginger into a paste. Seperately grind together cloves and cinnamon into a powder. Pour 720 ml water in cooking pot and add potatoes. 2 Add the third batch of potatoes. 3 Fry third batch till golden brown and remove (7 minutes). 4 Strain oil and add 3 tbsp / 45 ml oil to the cooking pot. 5 Heat oil for about 2 minutes. 6 Add bay leaves and cumin seeds. 7 Saute about 30 seconds. 8 Add chopped onion. 9 Fry about 3 minutes. 10 Add ground paste. 11 Saute fry for about 2 minutes. 12 Allow contents to boil (on P7) for about 12 minutes. 13 Add tomato, chilli, cumin and coriander powders, salt, sugar and remaining turmeric (½ tsp / 2.5 ml). 14 Cook till oil shows separately (6 min), mixing occasionally. 15 Add potatoes, mix gently to coat with masala, add powdered spices and 1¼ cup water, cover lid. 16 Cook for about 10 minutes. 17 Cooking is completed. Pour ghee evenly over potatoes. Serve hot. 18 Cook potatoes at low heat (P2) till just cooked (about 20 minutes). 19 Peel potatoes, sprinkle ¾ tsp / 3.8 ml turmeric powder, mix and keep aside. Group into 3 batches. Add oil in the pot. 20 Heat oil for about 8 minutes. 21 Add the first batch of potatoes. 22 Fry first batch till golden brown and remove (7 minutes). 23 Add the second batch of potatoes. 24 Fry second batch till golden brown and remove (7 minutes).