Aloo Do Pyaza

This is my father's signature recipe and a family favorite. A generous dose of garlic enhances the flavor of this potato curry. Try this recipe and I assure you, you will not be disapointed. Served with Rice or Puri, this makes for a wonderful meal.
1 lb potatoes, boiled and quartered (I used white potatoes and kept the skin)
10 cloves garlic, chopped fine
2 onions, chopped
1 medium tomato, chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cumin seeds
1/4 tsp ghee
3 green cardamom
3 whole cloves
1" cinnamon stick
Chopped coriander leaves, to garnish
Salt to taste
1 tbsp Oil
Heat oil in a pan. Add garlic for about a minute and then add the chopped onions. When onion turns pink, add the potato +turmeric powder + chilli powder + salt. Cook on low heat till the onion begins to brown, stirring occasionally. Add 3 cups water + chopped tomato, bring to boil, reduce heat to medium and simmer for about 10 minutes.
In the meantime, with a mortar and pestle, coarsely grind green cardamom + cloves + cinnamon stick.
Heat ghee in a small pan. Add the cumin seeds and when they begin to crackle, add the coarsely ground spices. Mix well and add to the potato curry. Mix well and cook for a couple of minutes more. Garnish with chopped coriander leaves and serve hot with Puri / Paratha or steamed rice. Enjoy!