Boil the baby potatoes until they are fork-tender.

Once cool enough to handle, peel the potatoes and keep them aside.

In a small bowl, whisk the yogurt until it is smooth.

Heat the ghee in a heavy-bottomed pan.

Once hot, add the cumin seeds, bay leaf, green cardamoms, cloves, cinnamon stick, and fennel seeds. Sauté for 30 seconds until fragrant.

Add the ginger paste and sauté for another 30 seconds.

Add the tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for 5-7 minutes on medium heat until the raw smell of the tomatoes goes away.

Add the whisked yogurt and mix well. Cook for another 5 minutes on low heat, stirring continuously.

Add the boiled and peeled potatoes, sugar, and dried fenugreek leaves. Mix gently and cook for 10-15 minutes on low heat until the potatoes are coated with the gravy and the flavors are well-incorporated.

Garnish with chopped coriander leaves and serve hot with rice or naan.