There are dozens of recipes for potato curry (often called Aloo Dum). I have adapted this recipe from a dish I cooked with Chef Lokesh Mathur in his cooking class in Jaipur.
Serves 4 as side dish
Peeled potatoes in 1 cm cubes, 16-20 pieces
1 red onion chopped
3 green cardamons
1 black cardamon
2 tsp ginger and garlic paste
1 flat teaspoon red chilli powder
1 heaped teaspoon coriander powder
Tube of tomato puree
1 heaped tablespoon ot cashew nuts and melon seeds ground together
Yogurt, preferably Greek style, full fat
small handful methi (fenugreek) leaves.
Boil potatoes for about 10 minutes (until just cooked). Drain and set aside
Fry onions in some oil until golden brown
Add crushed cardamons and cloves, ginger & garlic paste, chilli and coriander powders and two generous squeezes of tomato puree. Fry for a few minutes.
Add ground cashew and melon seeds
Add enough water to give a good paste
Stir in the yogurt and the methi leaves
Add salt to taste
Add the cooked potatoes and stir to coat them evenly
Cook briefly to heat the potatoes