Start with frying the potato chips and ivy gourd chips. Fry them until they cook and turn golden.
Next fry the onion to make crispy onions. Take these out when they turn golden brown.
Keep them aside
Now in a large heavy bottom pot, add oil and ghee. Next toast the cashews until golden. Keep them aside.
Now in the same pot add all the whole spices in the order as listed above in the ingredient list under "for the masala".
Add Cumin Seeds and pinch of asafetida. Let it sizzle. Add whole dry red chilies.
Next add in crushed kasuri methi, garlic, ginger and green chilies. Sauté them.
Add the thinly sliced onions and cook until it browns. Add salt to accelerate the process.
Next goes in the carrots, green bell pepper and frozen/fresh peas. Let them cook for about 5-7 mins
Now add the fried potatoes and ivy gourd.
Next add in all the ground spices. Red chili powder, Cumin Coriander Powder, Garam Masala, Kitchen King Masala and Pulao/Biryani Masala.
Next goes in finely chopped cilantro