Aloo Tikka Masala

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  Wash the potatoes and place in pressure cooker with water. Cook for one whistle (or two if the potatoes are bigger).
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  Let the pressure drop by itself. Check and see if the potatoes are cooked (do not overcook them).
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  Once the potatoes are cool, peel and keep aside.

To prepare the marinade for the potatoes

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  In a small bowl, mix the yogurt, besan, red chili powder, coriander powder, jeera powder, turmeric powder, ginger-garlic paste and salt to taste and mix well.
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  Stir in the peeled potatoes and gently mix to coat them evenly. Cover and keep aside to marinate for at least half an hour.

Meanwhile, prepare the gravy

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  In a saucepan, heat 2 tablespoons of oil. Once hot, add the dry spices (cloves, cardamom and cinnamon) and saute for a few seconds till they release an aroma.
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  Tip in the onions and green chilies along with a little bit of salt and sauté for a few minutes till the onions are soft.
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  Stir in the spice powders (coriander powder and chili powder) and mix well.
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  Add the tomatoes and cashews and fry for a few minutes till the tomatoes are slightly soft.
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  Stir in a few tablespoons of water, mix well and cook covered for a few minutes till the tomatoes are soft and the spices are well incorporated.
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  Remove from flame and let cool. When cool, place in a blender container and add ¼ cup of yogurt. Blend well to a fine paste.
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  Now, let us make the aloo/potato tikkas:In a saucepan, add 1 tablespoon of oil and 1 tablespoon of ghee.
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  Once it becomes hot, add the marinated potatoes and keep stirring on high for about 1 minute.
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  Reduce the heat to medium low, and keep sauteing the potatoes for a few minutes, stirring often till the potatoes are cooked well and begin to get brown and crispy all over.
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  Once the potato tikkas are ready, remove from flame and keep aside.

To prepare the gravy

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  Heat 1 tablespoon of oil.Once it becomes hot, add the jeera and hing and stir for a few seconds.
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  Add the tomato puree and saute for a few seconds on high.Stir in the blended tomato-onion puree, chilli powder, garam masala powder, turmeric powder, sugar and salt to taste; mix well.
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  Fry for about 2 to 3 minutes.
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  Add some water (about ½ to 1 cup depending upon how thick or thin you want your gravy). Mix well and bring to a boil.
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  Reduce the heat, cover the pan and simmer for about 5 minutes.After 5 minutes, stir in the aloo tikkas and mix gently.
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  Bring to a boil, simmer for about 2 minutes, check for seasonings and adjust accordingly.
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  Remove from flame and serve hot, garnished with crushed dried fenugreek leaves (or coriander leaves).