Wash the baby potatoes thoroughly and parboil them in lightly salted water until almost cooked. Drain, peel, and place them in cold water for a few minutes to firm up. Prick each potato with a fork so they can better absorb the flavors later.

Heat some oil in a pan and shallow-fry the fork-pricked potatoes on medium heat until golden brown on all sides. Remove them from the pan and set aside.

In the same pan, heat a little more oil and add cumin seeds, chopped garlic, grated ginger, sliced onions, and dried red chilies. Sauté until the onions turn golden brown and aromatic.

Add chopped tomatoes, cashews, and a pinch of salt. Pour in a splash of water and cook until the tomatoes soften completely. Allow the mixture to cool, then blend it into a smooth paste to form the base of the gravy.

In a clean pan, heat oil and add whole spices like cinnamon, cardamoms, cloves, and cumin seeds. Once they crackle, mix in turmeric and red chili powder. Add the prepared onion-tomato-cashew paste and cook until the oil separates from the masala.

Whisk curd with dry ginger powder, fennel powder, coriander powder, and a little fresh cream. Add this curd mixture to the pan, stirring continuously to prevent curdling, and cook for a few minutes until well combined.

Add the fried potatoes to the masala and coat them thoroughly. Pour a little water if the gravy is too thick and simmer on low heat until the potatoes soak in the flavors. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed basmati rice.