POTATO KORMA

Potatoes 500 gm peeled and cut into big cubes
Pure ghee 3 tbsp
Onions 3 medium size coarsely chopped
1 teaspoon ground turmeric
4 green cardamom pods, crushed
1 cinnamon stick
5-6 black peppercorns, crushed
4 whole cloves
1 teaspoon cumin seeds
4 garlic cloves, crushed
Heeng( asafoetida)a pinch
1 tablespoon finely grated fresh ginger
2 teaspoons coriander seeds
Salt and chilli powder to taste
3 medium size tomatoes, chopped
water one cup
1 cup (250g) natural yoghurt
Coriander leaves to garnish

Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, add salt and cook until lightly golden. Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and cook, for 2 minutes. Add the tomatoes and cook for 5 minutes or until tomatoes are pulpy.Add potatoes, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, or until potatoes are done and gravy thickens slightly.Garnish with coriander leave and serve with naan , kulcha, prantha.