First of all grate onions and squeeze water from onions, store this water in a small bowl. Roast all the spices which are indicated in the dry masala section. Grind all the roasted ingredients finely.

Now take the pan, put it on medium flame, add ½ tbsp oil to the pan. Once the oil gets little hot put grated onions in oil. Sauté it on low flame, once onions start little brown add garlic, green chili paste to it, again sauté it. Add turmeric powder, coriander powder, and red chili powder. Add the squeezed onion water which we kept separately in a bowl and cook it for another 1 minute.

Now add the dry masala which we grind in the sauté onions and again sauté it for another 2-3 minutes. Turn of the stove. Take out this mixture in a bowl.

Again put the pan (you can use the same pan which we used for the sauté onion mixture) on the stove on medium flame, add oil in it, pour tomato paste into it. Mix it well with a spoon, once the tomato paste starts releasing oil add onion mixture to it again mix well. Now add yogurt to this mixture and cook it for another 5 minutes. In the end, we will add boiled potatoes and again cook them for 5 minutes.

Add water accordingly, like how thick gravy you need. But we prefer gravy should not be very thick or very liquid. Let it cook for another 10-15 minutes.

Masala which we indicated in the garnishing section has to be ground coarsely. Sprinkle this masala before serving.