Wash and wipe baby potato with a clean kitchen towel. (I peeled the potato, but you may use with skin as well)
Pierce the baby potato with a fork, keep aside.
Heat oil in a wok, and deep fry all pierced baby potato on low to medium flame until golden brown in color. Keep aside.
Now heat ghee in a pan, add jeera, when it starts crackling add whole red chili and fry.
Now add chopped onion and fry til change in color.
Now add haldi powder and besan, fry for few seconds.
Add chopped tomato and fry until cooked and soft. Then switch off the flame and let it cooled down.
Grind this with curd to a smooth paste.
Again heat 1 tbsp of ghee in a pan and pour this mix with sufficient water and let it boil (Keep Stirring).
When a boil comes, add fried baby potato and salt, let it boil again and then reduce the flame to low and cover the pan. Leave it for 15-20 minutes or until the gravy leaves sides.
Sprinkle some garam masala and serve hot with rice, naan, puri, chapati or paratha. Enjoy!