I. Preparing the baby potatoes –

1. Boil & peel the potatoes.
2. Heat a pan & add 4 teaspoons oil to it.
3. Add the potatoes
4. Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
5. Keep aside

II. For the masala

1. In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under ‘To grind for masala’.
2. Blend to a smooth paste & set aside

III. For the gravy

1. Add the remaining 2 teaspoons of oil to a pan
2. Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
3. Add chopped onions
4. Sauté till they get a golden brown color.
5. Add the ground paste (from above ?)
6. Mix & sauté for 4-5 minutes
7. Add the Salt, Turmeric, Garam Masala & Kasuri Methi
8. Mix well. Let it cook for a minute

IV. Final Step: Getting it all together

1. Add the fried baby potatoes to this mixture and mix once.
2. Add the yogurt/curd
3. Mix well and simmer for around 10 minutes
4. In case the curry is too dry, add a little water.
5. Garnish with coriander / cilantro leaves & serve!