Firstly, in a pressure cooker, add potatoes, salt, and required water. boil it on a medium flame for 1 whistle.

Remove the skin of boiled potatoes and prick it with a fork.

Then deep-fried potatoes on medium flame till slightly crispy coating their outer surface. Keep it aside.

Now in a mixture jar, add soaked dry red chilli, garlic cloves, cumin seeds, salt, and some water. grind it into a smooth paste. Keep it aside.

In a pan, add oil and ghee. Then add cumin seeds, fennel seeds, green cardamom, hing, cinnamon stick, bay leaf, cloves, and hing. Sauté a for a minute.

Then add chopped onion and cook till it becomes translucent.

Now add ginger paste and red chili paste. Sauté till oil separates from its sides.

Then lower the flame, and add turmeric powder, red chili powder, coriander powder, cumin powder, and besan. Sauté for a few minutes.

Now add tomato puree and salt. Cover and cook gravy till oil separates from its sides.

Then add curd and mix well. Add kasuri methi, sugar and garam masala. mix well.

Now add water and bring it to a boil.

Then add potatoes and mix well. Cover and cook sabzi on medium flame, so all gravy flavors absorb into the potatoes.

Garnish with coriander leaves and serve.

In a mixing bowl, take 2 cup of wheat flour.

Then add turmeric powder, red chili powder, cumin seeds, ajwain, ginger paste, coriander leaves, mint leaves, salt to taste, garam masala, kasuri methi, and oil. Mix well.

Add curd and mix well. Then add water gradually and knead the semi-soft dough.

grease oil and rest the dough for 15 minutes.

now pinch a ball-sized dough and dust with wheat flour. roll gently to medium thickness.

spread ½ tsp ghee or oil and dust with wheat flour. then fold half and spread the oil and dry wheat flour.

fold triangle and press gently without putting much pressure.

dust with wheat flour and start to roll gently. roll to triangle paratha or shape of your choice.

now on a hot tawa place the rolled paratha and cook for a minute.

furthermore, when the base is partly cooked, flip the paratha and spread ½ tsp ghee, and press slightly on both sides.

flip again once or twice till both sides are cooked properly.

Serve masala paratha with dum aloo and raita.