Wash the baby potatoes and prick them with a toothpick all around Heat water in a pan.
Add 1 tbsp salt in it.

When it comes to a boil, add the potatoes and boil them till tender.
Drain the water and peel the skin of the potatoes.
Heat oil for frying in a pan.

Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
Heat mustard oil in a heavy bottom pan.
When it starts to fume, simmer the heat.
Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
Add onions and fry till golden brown.
Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.

Pour the yogurt mixture in the pan and keep whisking while pouring.
Cook until the mixture comes to a boil.
Add the potatoes, salt and 2 cups of water.
Cover the pan with a tight-fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Serve hot with naan.