Rinse small potatoes well to get rid of the mud smell. Then pressure cook for 3-4 whistles in medium flame.
Peel of the skin and cut into halves. Set aside.
Chop the veggies and get ready.
In a pan add onion, tomato, ginger, garlic and sauté until tomatoes turn slightly mushy. Finally add cashews.
Cool down then transfer to a mixer jar. Grind it to a fine paste, set aside.
In a pan heat oil add pepper corns and curry leaves, let it splutter.
Add the masala paste and cook for 2 mins.
Then add red chilli powder, fennel seeds powder, garam masala powder and jeera powder.
Add salt, pepper powder and turmeric powder. Mix well and cook.
Add 1/4 cup to thin the gravy, let it boil for a good 5mins.
Finally add cooked small potatoes and cook for a minute.
Then add curd. Mix it then garnish with coriander leaves and switch off.
Serve with nan, roti or chapathi. Baby Potato Gravy ready!