firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.

cover and pressure cook for 3 whistles or until the aloo is cooked well.

cool completely, peel the skin and mash slightly. keep aside.

in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 1 black cardamom, pinch hing, 1 tsp cumin and 2 chilli.

saute on low flame until the spices turn aromatic.

further, add 1 onion and 1 tsp ginger garlic paste.

saute well until onions turn golden brown.

keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.

saute in low flame until the spices turn aromatic.

also, add 2 tomato and saute until the tomato turns soft and mushy.

now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.

saute for a minute until the aloo is coated well with masala.

further, add 1½ cup water and mix well adjusting the consistency.

cover and simmer for 10 minutes, or until the oil separates.

now add 2 tbsp coriander and ¼ tsp garam masala. mix well.

finally, enjoy aloo sabzi with poori.