Wash, boil, and peel the baby potatoes.

Set aside to cool.

Heat sunflower oil in a non-stick pan.

Add potatoes and salt to the pan.

Sauté on medium flame for 3-4 minutes until slightly browned.

Remove potatoes and set aside.

Heat sunflower oil in a kadhai or heavy-bottomed pan.

Add grated onions and bay leaves.

Sauté on medium flame for 2-3 minutes until onions turn translucent.

Add ginger-garlic paste, mix well, and cook for 1 minute.

Add the prepared spice paste (from dry red chilies, cumin seeds, coriander seeds, dry coconut, fennel seeds, cloves, and poppy seeds).

Sauté further on medium flame for 1 minute.

Add salt and pureed tomatoes, mix well, and cook for 2-3 minutes, stirring continuously.

Add the browned potatoes and milk.

Simmer the curry for 5-6 minutes, stirring occasionally.

Garnish with coriander leaves.

Serve hot with Whole Wheat Lachha Paratha and Lauki Raita.