If using baby potatoes, peel them. If using regular potatoes, peel and cut them into small pieces.

Boil the potatoes in salted water until they are just tender but not fully cooked.

Drain and set aside.

In a large pan or skillet, heat 2 tablespoons of vegetable oil over medium heat.

Add the parboiled potatoes and fry them until golden brown on all sides.

Soak the cashew nuts in warm water for 10-15 minutes.

Drain and blend into a smooth paste using a little water. Set aside.

In the same pan, heat the remaining 2 tablespoons of vegetable oil.

Add the cloves, cinnamon stick, black cardamom, and black peppercorns.

Sauté for a minute until fragrant.

Add the finely chopped onions to the pan and sauté until golden brown.

Add the ginger-garlic paste and sauté for 2 to 3 minutes, or until the pungent aroma fades away.

Add the tomato puree and spices:

Add the tomato puree to the pan and cook for 4-5 minutes until the oil starts separating from the mixture.

Stir in the coriander powder, turmeric powder, Kashmiri red chili powder, and salt.

In a small bowl, whisk together the yogurt and all-purpose flour to prevent curdling.

Add this mixture to the pan and stir continuously to combine.

Add the fried potatoes to the gravy and gently toss to coat them in the sauce.

Cover the pan and let the potatoes cook on low heat (dum) for 10-12 minutes, allowing the flavors to meld together.

Once the potatoes are tender and the gravy has thickened, stir in the honey, lemon juice, and fresh cream.

Sprinkle garam masala powder and cook for another 2-3 minutes.

Garnish with chopped cilantro (optional) and serve hot with naan, roti, or basmati rice.