• Heat some water in a deep pot on medium to high heat, add washed baby potatoes to it, and let them cook till water starts boiling for about 12 minutes.
• In a strainer, drain the potatoes and wash them with cold water. You can easily peel the potatoes with your hands.
• Prick the potato all over with a fork or a toothpick. Repeat the same step with the rest of the potatoes.
• Keep the pan on medium heat, add some oil and shallow fry the potatoes for 3-5 minutes till the color changes into golden brown. Keep them aside.

For Masala

• In a pan, add coriander seeds, cumin seeds, fennel seeds, peppercorn, a cinnamon stick, green cardamom(I have used cardamom powder), and dry roast them for 2-3 minutes. Keep it aside and let it cool down completely.
• In a spice grinder, add the dry roasted spices and make a fine powder and keep aside.

For Gravy

• In a pan, heat 2 tsp oil and add sliced onions, ginger, and some salt. Cook them for 4-5 minutes on medium heat. Let the mixture cool down completely.
• In a blending jar, add cooked onions, tomato puree, ¼ cup water and previously made masala. Blend everything well into a smooth paste and keep aside.

For Curry

• Heat 1 tbsp oil in a pan, add one bay leaf to it. Now add the blended paste to it and add Kashmiri red chili powder. Mix everything well and cover it with a lid on medium-low heat for about 7-8 minutes till it thickens.
• In a small bowl, add yogurt/dahi, red chili powder, turmeric powder and mix well.
• Add the yogurt mixture to the thickened paste. Add 2 tbsp of water and cook it till oil separates from the paste on a low flame for about 5 minutes.
• Now, add 1 ¼ cup water and let it cook for 2 minutes. Add ginger powder, crushed kasoori methi, and sugar. Mix well.
• Add baby potatoes in the gravy and mix well. Let the potatoes cook on a low flame, cover them with the lid for about 5-7 minutes. This is because the potatoes can absorb some spices and flavors from the gravy.
• Switch off the flame. Garnish with some coriander leaves and serve.