Chop, onions, tomatoes, garlic, ginger and keep aside.
Wash and pressure cook the baby potatoes for 1 whistle. We just need to par-boil the potatoes. Once the steam escapes, open the pressure cooker.
Peel the potatoes and prick each potato with a fork. Keep the pricked potatoes aside.
Heat 2 tbsp oil in a pan.
Add ½ tsp turmeric powder, ½ tsp Kashmiri red chilli powder and a pinch of salt.
Now, add the boiled baby potatoes.
Shallow fry the potatoes till they turn golden brown and crispy on the outside.
Keep fried potatoes aside.
Into the same pan, add chopped onions.
Sprinkle a pinch of salt over the onions and saute on low flame.
Cover the pan and cook on low flame for 5 mins and allow the onions to sweat.
Now , add chopped garlic, chopped ginger, cashew nuts, dry red chillies and saute on low flame till the onion turns golden brown.
Next, add chopped tomatoes and saute till the tomatoes turn mushy.
Allow this onion-tomato mixture to cool completely.
Transfer this to a mixer jar and blend to a fine paste.
Keep the masala paste aside.
Heat 1 tbsp oil in a pan.
Add cumin seeds, black cardamom, cinnamon, green cardamoms and cloves. Saute for few seconds.
Add ½ tsp turmeric powder, ½ tsp Kashmiri red chilli powder and saute.
Add the masala paste and saute on low flame.
Rinse the mixer jar and add that water.
Cook on low flame.
Add 1 tsp red chilly powder, 1 tsp cumin-coriander powder and 1/2 tsp garam masala. Mix well and cook.
Add fried potatoes and mix well. Add water as required and adjust the consistency of the gravy.
Add salt and sugar. Mix well.
Add fresh cream and mix well.
Cover the pan and cook on low flame for 5 to 7 minutes.
Finally garnish with fresh coriander leaves and drizzle 2 tsp of pure ghee into the gravy to enhance the flavour of the gravy.
Serve hot with roti or naan or jeera rice.