Heat 2 tablespoons of oil in a cooker over medium-high heat.

Once the oil is hot, add Bay leaves and Black Cardamom to the oil.

Add cumin seeds, and fennel seeds and let them crackle for 4-5 seconds.

Add chopped green chilli and grated ginger and cook for 2 minutes.

Now, Add turmeric powder, coriander powder and red chilli powder and mix well.

Add a little water if required, Don't allow masala to burn.

Cook until oil separates from the sides (1-2 minutes).

Add chopped tomatoes.

Add salt to taste.

Mix well and cook over medium heat.

Cook the tomatoes and masala until oil separates from the sides (2-3 minutes).

Add cubed Potato to the cooker. Mix all of them well.

Cook them for 2 minutes over medium heat.

Now add water and Cook for 2 whistles on medium. heat.

Add Garam Masala, Mix them well.

For Tadka: Heat ghee in a tadka pan.

Add Asafoetida to the ghee.

Add whole or powdered Kashmiri red chilli to the ghee.

Pour the tadka over the Aloo Ki Sabji.

Garnish with chopped Green Coriander and serve hot.

Our Bhandare wali Allo Ki Sabji is ready.

Note: Add more water if required. The gravy is supposed to be thin. Check for salt and add more if required before serving.