Place potatoes in a large pot. Cover with water. Cook until tender. Alternatively, cook the potatoes in a pressure cooker for one whistle. Drain. Allow to cool. Peel the skin and prick them using a fork.

Place potatoes in a bowl. Add turmeric powder and red chili powder. Season with salt. Toss to coat.

Meanwhile heat oil in a frying pan over medium-high heat. Add potatoes. Fry until golden brown. Remove from pan. Set aside.

Add oil (if needed) into the same pan. Add cardamom pods, cloves, cinnamon stick, cumin seeds and fennel seeds. Sauté, stirring occasionally, for about 2 minutes or until fragrant. Add onions, garlic cloves and ginger. Sauté, stirring occasionally, for 2-3 minutes or until slightly browned. Leave to cool. Transfer onion mixture to a food processor. Process to a smooth paste. Set aside.

In the same pan, heat oil over medium-high heat. Reduce heat to low. Add turmeric powder, coriander powder and Kashmiri red chili powder. Sauté, stirring occasionally, for one minute or until aromatic.

Add onion paste. Sauté, stirring occasionally, for one minute. Add tomato paste. Sauté, stirring, for a minute. Add yogurt. Stir to combine. Bring to boil. Simmer for 3 minutes.

Add garam masala, kasuri methi and coriander (cilantro) leaves. Pour 1 cup water. Season with salt. Stir to combine. Add fried potatoes. Stir to combine. Bring to boil. Cover and simmer for 10 minutes.

Garnish with coriander (cilantro) leaves.