Baby potatoes in gravy

Even though I always have baby potatoes on hand, I do not try to cook them this way. But yesterday, I was in a mood to cook something different with the colorful potatoes I had and 'Aloo Dum' came to my mind. But since I did not cook this in 'dum' style, technically this does not fit the name. Whatever the name be, it was well appreciated in my family (Sorry that the photo of finished dish does not do justice to the taste!). Here is my version of this tasty side dish.

Ingredients:

Baby potatoes - 12
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Kitchen king masala - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Black pepper crushed - 1/4 tsp
Onion - 1
Cashews - 6
Ginger - 1 inch piece
Garlic - 2 cloves
Canned tomato sauce - 1 small can
Sugar - 1 tsp
Milk - 1 cup
Kasoori methi - 1/4 tsp
Salt - to taste
Oil - 3 tbsp

Method:

- Pressure cook the potatoes and peel them
- In a nonstick pan, heat a tbsp of oil and add the peeled potatoes
- Add cumin powder, crushed pepper powder and salt. Keep stirring for a few minutes till they get medium roasted on all sides
- Remove potatoes from the pan and keep aside
- Now heat a tbsp of oil and fry sliced onion, ginger, garlic and cashews for 5 mins. Grind a fine paste out of this mixture
- Heat 1 tbsp of oil and fry this paste till oil leaves the sides
- Add the tomato sauce and sugar and fry for 5 minutes
- Add the remaining dry masala powders and some more salt. Fry for few more minutes
- Add the milk and water to adjust the consistency. Once it starts boiling, add the potatoes. Add kasoori methi
- Simmer for five minutes. Serve with chapathi or naan