1. Heat oil in a pan. Add the cumin and saunf seeds. When the seeds starts to splutter, lower the flame and add the green chilies and ginger. Stir fry for a few seconds
  2. Next add the crumpled aloo, salt and turmeric powder and cook for 5 min or until the potatoes are roasted.
  3. Now add enough water to make the gravy thick. Add garam masala and crumpled kasoori methi. Mix well and cook for another 5 min. on low flame or until the water dries up.
Serving Suggestion

Serve hot with roti, poori, chapati or rice.