Parboil the baby potatoes for 7-8 minutes. (You can either boil them in water or steam them). Once the potatoes are cooked, peel and prick them with a fork or toothpick and set aside.

Heat the oil or ghee in a heavy-bottomed wok/deep pan over medium heat.

Add kashmiri red chilli powder and turmeric and stir for a few seconds. Add the potatoes and mix till evenly coated. Stir constantly for 3-4 minutes on high flame until slightly golden.

Transfer the potatoes to a plate and keep them aside.

Heat oil in the same wok on medium to high heat.

Add the cinnamon stick, bay leaf, black peppercorns, cloves, cumin seeds, and black cardamom. Stir for a few seconds until fragrant.

Add the onion and cook until it becomes translucent.

Add the ginger and garlic pastes and stir for a minute or until the raw smell disappears.

Add the tomatoes and mix. Cook for another 2-3 minutes.

Now add the deskinned almonds and stir to combine. (2-3 minutes).

Add turmeric, coriander powder, red chilli powder, salt and garam masala. Cook for a few more minutes until the tomatoes are mushy and the spices are fragrant. (Add a tbsp of water if required)

Turn off the heat and let it cool completely. Remove bay leaves, black cardamom, and cinnamon stick from the cooked mixture.

Transfer the mixture to a mixer and grind them to a smooth mixture.

Add half a cup of water to the paste. Mix and sieve it through a strainer and reserve the mixture.

Heat oil in the same wok on medium to high heat.

Add cumin seeds and let them crackle.

Add the mixture and bring it to a boil. Cover and cook for 4-5 minutes until oil surfaces and leaves the sides of the wok. Stir occasionally to avoid the mixture sticking to the bottom of the wok.

Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle.

Add the tempered potatoes to the wok and mix. Reduce the heat to low and simmer the curry for about 10-15 minutes, or until the sauce has slightly thickened and the potatoes are fully coated and tender. (Gravy thickens a bit when cooled).

Add cream and kasuri methi and mix to combine. Cook for another minute.

Add pandan leaf extract or kewra water and stir. Check the seasoning and add per taste.

Turn off the heat and let it rest for a few minutes.

Garnish with chopped coriander and serve hot with rice, roti, paratha or naan.