First of all, parboil Potatoes with some Salt. If using Baby Potatoes, use them whole as it is. And if using normal one's, cut them into two or four as required depending upon the size. Do not over boil them. Poke them from all the sides for uniform distribution of the Gravy and the masalas in it. Keep aside.

Now in a Kadai or a cooking pot, heat Oil on a low. Saute Onions at first for anout 3-4 minutes and then remove onto a plate. Now add Cumin Seeds followed by the Bay Leaves to the same Oil. Fry for a minute and then add the Cardamoms and the Ginger Garlic Green Chilli paste. Saute all of these really well for about 1 or 2 minutes. Also, add the rest of the powdered spices mentioned under the making of the Gravy.

Meanwhile, deep fry the potatoes until crisp and done. Deep frying gives them the exact texture and flavour as well. Or you can even shallow fry.

Meanwhile, make a puree of the Tomatoes along with the soaked Cashewnuts, sauteed Onions and the thick homemade Curd. If needed you can add Onions also directly to the grinder jar. But I don't recommend that at all because the paste of Onions will never cook right and it takes a lot of time for perfect roasting. So I prefer the puree only after nicely sauteeing the Onions.

Now add the fried Potatoes to the cooking pot at first. And then add this pureed masala to the pot. Also, add half a cup of water to it as well.

Add Fresh Cream too. Adjust salt at this stage and add some chopped Coriander Leaves as well. Cover and cook (dum) on low heat for about 15-20 minutes so that the flavours blend nicely with the Potatoes.

Garnish with Fresh Cream, chopped Coriander Leaves, and crushed Kasuri Methi before serving it piping hot to your loved ones. I have served it with Phulkas. Yum!