PREPARATION

1. Heat 20 milliliters oil in a pan, add 140 grams onions and saute for 3 - 5 minutes on medium heat.
2. Remove it from heat and keep aside.
3. Heat sufficient oil in a heavy skillet, add 830 grams potatoes and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. In a blender, add 220 grams onions, 1 tablespoon green chili, 5 garlic cloves, 1 1/2 teaspoons ginger and bend it into a puree.
6. Heat 30 milliliters oil in a heavy skillet, add 1 bay leaf, 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
7. Then, add the blended puree and mix it well.
8. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
9. Now, add 150 grams tomato puree and mix it well.
10. Cook for another 5 - 7 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon paprika and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Then, add 160 milliliters water and mix it well.
15. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Now, add the fried onions, sautéed onions and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
20. Add 1 tablespoon coriander and mix it well.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Serve hot.