Method of Preparation :
Peel and wash the baby potatoes and prick them with a fork or toothpick.
Heat oil in a heavy bottom pan. When oil is hot, deep fry the potatoes till they turn crisp and golden brown. Keep aside.
For the gravy, lightly whisk the yoghurt and to it add ginger and garlic paste, coriander powder, chilli powder. turmeric and cardamom powder. Mix all the ingredients nicely.
Heat two Tbsp oil, add cumin seeds,when cumin starts spluttering add chopped onions. Saute till onions turn light brown. To the sauteed onions add the previously fried potatoes and the yoghurt mixed with the spices.Add salt and Mix well.
Cook for 15 minutes on low heat with the lid on. stir occasionally. The gravy should thicken up after cooking and the potatoes will become soft. Sprinkle garam masala to finish off.