Pressure cook the potatoes for a whistle. Drain, peel and chop into big chunks. It is not necessary that it needs to be cooked completely.

Chop the brinjal into fairly big slices. Toss in some salt and keep in a colander till use.

Heat ghee in a saucepan. Splutter the cumin seeds and briefly fry the hing.

Add the onions and saute till wilted and slightly browned.

Add the ginger garlic paste and saute for a minute. Add the powders and cook for another minute.

Add the tomatoes, splash in some water and cook till the tomatoes are completely mashed up and the masala is well cooked. Keeping adding little water if the mixture sticks to the pan.

Toss in the brinjal and coat well with the masala. Cook till almost done.

Add the potato chunks and toss well. Season well and cook till completely done.

Add in the garam masala and kasuri methi and toss well. Switch off. Serve hot with coriander leaves, along with some naan or plain rice.