Wash and cube the potatoes.

Preheat oven to 450°F.

Line a baking pan with cooking spray.

Add 1/2 teaspoon oil to the cubed potatoes and mix well.

Place the potatoes evenly on a baking tray.

Bake for 20-30 minutes until golden brown and cooked.

Remove from oven and set aside.

Soak cashews, ginger, and garlic in hot water, then grind into a fine paste.

Heat oil in a non-stick kadai over medium flame.

Add bay leaf and sauté for a minute.

Add cumin seeds and sauté until they splutter.

Add chopped onions and cook until transparent.

Add turmeric powder, red chili powder, and garam masala, then combine well.

Add yogurt and sauté until water evaporates.

Add milk and water to the curry.

Cook until the milk boils and then simmer the gravy.

Add baked potatoes and chopped coriander leaves to the gravy.

Cook until the gravy thickens and the potatoes blend with the spices.

Serve hot.