One of recipes which I tried online & turned out to be amazing
Wash and soak the potatoes in cold, salted water for 15 minutes. Drain and pat dry.
Heat enough oil to deep fry the potatoes in a large pan. Fry the potatoes until golden all over.
Take another pan, heat oil in gently
Add all of the ground spices, concentrated tomato purée, ginger and garlic. Cook on a medium/low heat for around 5 minutes, stirring all the time. If you find it’s sticking, add a little hot water and continue to cook until the water has evaporated away and the spices are aromatic.
Add chopped tomatoes, 270ml hot water, salt and sugar. Stir. Add the potatoes and mix again. Then put a lid on the pan.
Turn the heat down to the lowest it can go and cook for at least 30 minutes or until the potatoes are meltingly tender.
Once the potatoes are cooked, remove the lid.
Turn the heat off and allow the curry to cool for 10 minutes. Add the honey and cream or yoghurt, stirring quickly and all the time until it’s fully combined. Stir it in extra 1 tsp of Fennel Seeds (Saunf)
Garnish with chopped fresh coriander