Peel and rinse the baby potatoes. Poke them with a fork for better cooking.

Heat a pressure cooker over high heat. Add ghee and oil.

Fry the baby potatoes in the hot ghee until they turn light golden brown. Remove and set aside.

Reduce the flame and add cumin seeds, cinnamon, cardamom (green and black), and bay leaves. Fry for a few seconds.

Add chopped onions and cook until golden brown.

Stir in the ginger garlic green chili paste and cook until the onions turn deeper golden brown. Add a splash of hot water if needed.

Lower the flame and mix in turmeric, Kashmiri red chili powder, spicy red chili powder, and coriander powder. Add a splash of water and cook the spices.

Add tomato puree, salt, and cook for 1-2 minutes.

Whisk in the curd, stir continuously, and cook for 2-3 minutes until the oil separates.

Add the fried potatoes, coat well with the masala, and add 200-250 ml hot water to adjust the gravy consistency.

Close the cooker, cook on high flame for 1 whistle, then reduce the flame to low and cook for another 7-8 minutes.

Turn off the heat and let the cooker depressurize naturally.

Open the lid, adjust the consistency if needed by adding more water or cooking down for a thicker gravy.

Taste and adjust salt. Add garam masala, roasted kasuri methi powder, and fresh coriander before serving.