Place baby potatoes in a saucepan with enough water to cover them. Boil over medium heat until fork-tender, about 12 to 15 minutes. Drain, peel once cool enough to handle, and prick lightly with a fork.

Heat 2 tablespoons of oil in a skillet over medium heat. Add the boiled potatoes and fry, turning occasionally, until golden brown at the edges. Remove and set aside.

In the same skillet, add another 2 tablespoons of oil. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until light golden brown.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Pour in the tomato puree, Kashmiri red chili powder, turmeric powder, and coriander powder. Cook the mixture, stirring frequently, until oil begins to separate from the edges.

Pour in 1 cup of water and salt, stirring well to combine with the tomato base. Add the fried baby potatoes, cover the pan, and simmer on low heat for 10 minutes so the potatoes absorb the flavors.

Sprinkle garam masala over the curry, stir gently, and turn off the heat. Serve hot.