Wash the baby potatoes and boil them with water and salt. Then peel them and prick them with a fork or a toothpick so that the potatoes absorb all the flavour of the sauce.
Cut one onion and tomatoes into cubes and blend them in a blender to get a fine paste. Then set aside.
In a small bowl mix all the ground spices (turmeric, cumin, coriander, and chilli) with a little water and set it aside.
Sprinkle the potatoes with a pinch of turmeric and mix. Put a pan with a little oil on medium-high heat and fry the potatoes until golden. Remove and set aside.
In this hot oil add whole spices (laurel, cardamom, cumin grains, cinnamon, and cayenne pepper).
Add the other onion (cut into thin slices) and fry until golden.
Add ginger-garlic paste, onion and tomato paste and the spice mix. Fry everything together until the oil separates from the spices. Then lower the flame.
Beat the yoghurt very well and add it to the pan. Stir and add the potatoes and green peas.
Saute everything for one minute on medium heat and add water until it covers the potatoes. Add the sugar. When it starts boiling, lower the flame and cover the pan.
Cook for about 20 minutes or until we see that the gravy has a thick and creamy texture.
Sprinkle crushed Kasuri Methi (fenugreek leaves) on top. Sprinkle the Amchur or lime juice.
Serve this delicious potato recipe with Chapati or Naan.
