Shallow fry the boiled baby potatoes till it turns a light golden brown colour. You can also deep fry if you wish. Remove from the pan and let it sit on a kitchen paper to absorb any excess oil.

In a mixer grinder or with a mortar and pestle, grind the coriander seeds, cumin seeds, fennel seeds, cloves, cashews and cardamom to a fine powder.

Heat oil in a kadai and crackle the bay leaf and hing. Now saute the finely chopped onion till they become translucent. Then add the ginger garlic paste and saute on medium heat for couple of mins.

Now add the ground spice powder and cook for couple of mins. Meanwhile whisk the yogurt and slowly add the yogurt to the gravy on low heat. Add chilli powder. Keep the heat low and cook for 2 - 3 mins stirring continuously till oil starts to separate.

Add the potatoes, kasuri methi, sugar and salt and continue cooking on low heat for few more mins.

Pour in 3/4th cup of water and bring to a gentle boil. Simmer and Cook covered for few mins until you reach the desired consistency. Turn off heat and transfer to a serving bowl immediately. Garnish with chopped coriander leaves and serve hot with any of your favourite roti or Naan.

Note: Use fresh thick curd / yogurt, NEVER SOUR. Keep the heat low through out cooking, since its yogurt it may split.