In a mixing bowl, take boiled potatoes and remove their skin. Prick potatoes with a fork.

Then add turmeric powder, red chili powder, chaat masala, salt, and oil. Mix well so potatoes absorb masala flavor.

In a pan, add some oil and shallow fry potatoes on medium flame till they become slightly crisp on the outer layer. Take it out into the bowl and keep it aside.

In a pan, heat 4 tbsp oil. Then add cumin seeds, bay leaf, dry red chili, cloves, cinnamon, and hing. Sauté it.

Then add ginger, garlic, and green chili paste. Sauté it.

Now lower the flame and add turmeric powder, red chili powder, coriander powder, and some water. Sauté masala till oil separate from its sides.

Then add grated tomatoes and salt. Cover and cook gravy till oil separates from its sides.

Now add curd and stir continuously till oil is separate from sides of gravy.

Then add coarse peanuts powder and coarse sesame seeds. Mix well and cook gravy till oil separates from sides.

Now add potatoes and mix well with the gravy.

Then add ¾ cup hot water and mix well. Cover and cook sabzi for 5 minutes on low flame, so masala absorb into potatoes.

Now add garam masala, kasuri methi, and jaggery. Mix well.

Garnish with coriander leaves and serve.