Wash and scrub the baby potatoes. Pressure cook with a little salt till tender.
Once the pressure falls, remove the skins. Keep it aside.
In a nonstick pan, heat oil. Add onions and saute well.
Next, add ginger garlic paste.
Once done, add the tomato puree and cook till the raw smell is not there.
Add all the spice powders except garam masala and combine well.
When the masala is well cooked, add the boiled potatoes.
Combine well and cook well.
Add the coconut paste and cashew paste. Add water as required.
Add garam masala and bring to a boil.
Finally, add the Kasuri methi and serve hot.