It's always best to cook the potatoes whole, in their skins for this recipe. Wash the potatoes and prick them all over with a fork. Place on a microwave-safe plate and cook on high power for 8-10 minutes or until cooked all the way through. A knife should slide into the potatoes easily.

If you don't want to microwave the potatoes, you can steam them whole until tender. I don't recommend boiling the potatoes as they will absorb excess water which isn't ideal for a dry-style curry like this.

Allow the potatoes to cool slightly and then peel off the skins. Set aside to cool down completely.

Use clean hands to break the now cold potatoes up into large pieces. The edges should be rough and rugged all over. This will ensure the masala clings to the potatoes really well. Mash one potato up roughly using your hands. This will help everything stick together better.

Heat the ghee in a large pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the curry leaves, asafoetida and cashews. Sauté for a minute or two, just until the cashews turn a little golden.

Throw in the ginger, chillies, tomato ketchup and tomato puree. Cook over a medium heat, stirring all the time until the raw smell of the tomatoes cooks off, about 90 seconds.

Add the turmeric, salt and sugar. Stir well and then top up with water. Cook for a further 30 seconds.

Add the potatoes to the masala and stir to combine. Sprinkle over the instant mashed potato and stir well. This is an amazing addition to this style of curry as it helps to achieve the sukha aloo bhaji-style texture. Keep the potatoes over a medium heat and allow the base to turn slightly golden in colour. Mix well and repeat. The golden bits of potato add another layer of flavour.

Sprinkle over the black pepper and fresh coriander leaves. Serve hot with Masala Poori.