Preparation of Ingredients

1. Halve the baby gold potatoes; quarter medium-sized potatoes. Peel, wash, and pierce each potato with a fork 6-8 times. Soak in cold water until ready to cook.
2. Soak white poppy seeds, cashews, and part of the almonds for at least an hour. Retain some almonds for garnishing; slice the rest. Make a smooth paste from the soaked nuts and seeds.

Spice Infusion in Ghee

1. In a wok or pan, melt ghee over medium heat. Add cloves, cinnamon, and cracked cardamoms. Cook until they sizzle.

Onion Sauté

1. Add thinly sliced onions and a pinch of salt to the pan. Sauté over low-medium heat, stirring frequently, until soft and translucent without browning.
2. Incorporate fenugreek seeds and cook for an additional 10 minutes.

Potato Infusion

1. Drain the soaked potatoes and add them to the pan with ginger and garlic pastes. Stir until well-coated with spices and ghee (about 10 minutes), forming a thin layer on the potatoes without browning.

Incorporation of Nut and Seed Paste

1. Add the nut and seed paste. Season with chili powder (if using) and white pepper powder.
2. Cook over medium heat, tossing frequently to prevent sticking or browning (about 12 minutes).

Final Cooking with Yogurt and Coconut

1. Add unsweetened shredded coconut and Greek yogurt. Reduce heat to low to prevent yogurt from splitting. Partially cover and cook until potatoes are tender and ghee floats on top.

Finishing Touches

1. Incorporate khoya or milk powder (if using) and cook for 2 minutes.
2. Switch off the heat, cover tightly, and let sit for 10 minutes. Add and gently mix in golden raisins (if using).

Serving Suggestions