Wash and clean the baby potatoes thoroughly under running water.
Fill a big pot with cold water and add potatoes.
Now add salt in the water boil for few minutes or until the potatoes are fork tender. Drain the water and keep aside.
Allow to cool the potatoes and later peel the skin of the potatoes.
Heat the oil and fry the boiled potatoes until golden brown, seasoning with salt and turmeric powder. Once done, set aside.
Meanwhile, take dry spice powders such as turmeric, red chilli, cumin and coriander powder in a bowl and add ½cup of water to make a smooth paste.
Now heat remaining oil in a pan and add the whole spices such as bay leaf, cinnamon stick, clove and cardamom.
Once they start to crackle, add tomato paste and cook until the raw smell is gone.
Next add ginger paste and green chilli and cook well.
Stir in the green peas and cook for few minutes.
When the oil begins to separate, add the spice powder paste and sugar and cook thoroughly.
Now add the fried potatoes, 1 cup of water, and salt to taste. Bring it to boil.
Reduce the heat, cover, and simmer the curry for 10 minutes, or until the desired thickness is achieved. Stir occasionally.
When the gravy is almost dry switch off the gas and sprinkle garam masala or bhaja masala on top. Add fresh coriander leaves for garnishing.