1.Deep fry the potatoes in yhe hot oil, till crisp and golden brown.

2.Now pour some oil into a pan, add the paste with salt and cook till the onion is light golden brown.

3.Then add the ginger strips and stir fry till golden brown

4.Add the curd to it and keep stirring for 2 minutes till well mixed.

5.Then add al the mentioned spices, except for the garam masala and cook till the oil separates.

6.Add the tomato puree and cook for another 5-7 minutes.

7.Now add the water and let it boil for 7-8 minutes.

8.Add the fried potatoes, garam masala and coriander leaves.

9.Let the gravy simmer on medium heat for 10 minutes.

10.Serve hot with naan.