Peel skin, lightly poke with fork and Paraboil baby potatoes. Dry it with towel and fry in hot oil for 3-5 minutes. Keep it aside

Soak cashews in warm water for 20 minutes. Discard water

Grind onions, cashews and tomatoes to form smooth paste

Heat oil in a pan, add bay leaf and cardamom. Stir well. Add green chilies, ginger garlic paste and saute until raw aroma goes away

Add ground paste and stir until raw taste goes off and mixture leaves sides

Add in spice powders and salt. Mix well. Add curd and stir well. Curd should not be sour

Add baby potatoes and water. Bring to boil. Lower the heat, cover and cook until potatoes are completely cooked

Add crushed kasuri methi and cream for additional taste. Mix well. Garnish with coriander leaves.Serve hot with roti or naan