Prick the boiled potatoes with fork, add ¼ red chilli powder, pinch of turmeric powder & little salt. Toss them well & shallow fry them on medium heat for 3-5 minutes. Set aside.
Roughly chop onion into pieces
Deseed & grind tomatoes into paste.
Method
Heat a tbsp oil in pan, add cloves, cinnamon & cashew nut. Sauté until cashews are golden brown. Add ginger & garlic, continue sauté for a minute.
Add chopped onion & sauté until translucent. Let this mixture comes down to room temperature & then grind to smooth paste.
Heat oil in a pan, add add jeera/cumin, let it splutter. Then add grind onion paste & sauté for 2 minutes.
Then add spice powders (turmeric, red chilli, cumin & coriander powder) & tomato paste. Mix well & continue to sauté in low flame until it start releasing the oil.
Add curd (make sure flame is low) & salt, stir it continuously. Sauté masala for 2-3 minutes in low flame.
Add shallow fried baby potatoes, garam masala & kasuri methi into the gravy, mix it. Cover & cook for few more minutes.
Garnish with chopped coriander leaves & serve with roti, chapati or rice.