Dry roast the ingredients in a heavy pan

Once cool, grind it to a fine powder

Store it in an airtight container and use it as required.

First make the garam masala and keep it ready.

Second make a paste of cumin powder, coriander powder, amchur, black salt and ginger along with 2-3 tablespoon of water

Wash and keep the potatoes ready. If you are cutting the potatoes cut and keep it in water. One can peel the skin of potatoes or use as is.

Boil the Green peas and keep it ready.

Now in a pan or a wok, add in the mustard oil.

Once the oil comes to smoking hot, add in the dry red chilly, bay, cinnamon, clove, cumin seeds and asafoetida. Stir fry the masalas for 10-15 secs.

Now add in the turmeric powder and red chilli powder and stir again for a few seconds. Careful not to burn the masala.

Add in the yogurt and keep on stirring until well incorporated and the masala is cooked.

Now, add the potatoes, and coat them well with the masala. Let this cook on slow for 5 mins.

Add about 1 to 1.5 cups of water. Crush the kasuri methi lightly in your palms and add it to this.

Mix everything and cook on medium until the potatoes are cooked. It would take around 20-25 minutes.

I like it a bit thick and hence I have added less water, but one can add more if required.

Once the potatoes are done, add in the cashew nut powder, cooked peas. Switch off and add the ghee and garam masala. Let the curry rest for 5-10 minutes. Serve it with bread of your choice.