In a hot oil pan, add garam masala, haldi, dhania powder and red mirchi powder and stir well.
Now poke boiled baby potatoes and add into masala mix and stir well until the spices gets coated well on potatoes.
Now take out those spiced baby potatoes and keep aside.

Now on the same pan add some oil and add curry leaves, long, dalchini, jeera and elaichi into it.
Roast until it smells like garam masala.
Now add onions, tomatoes and ginger-garlic paste. Now roast well and add haldi, salt, red mirchi powder into it.
Cook well and add cashews. Again cook for 10 mins and mixture is ready for grinding.

After grinding, add curd and cook for 5 mins. Curd should get dissolved. Kashmiri gravy is ready.

Now add spicy baby potatoes into the gravy as shown in picture.