firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.

also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.

now add 1 tsp ginger paste and saute well.

additionally, add 3 tomato and saute till the oil releases from tomato.

further, add 4 boiled and cubed potato and 1 tsp salt.

saute for a minute, making sure the spices are coated well.

now add a cup water and adjust consistency.

cover and boil for 5 more minutes or till potatoes absorb spices.

mash few potatoes adjusting the texture of curry.

further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.

finally, serve aloo curry with poori, roti or chapathi.