Baby potatoes in green gravy

The only time I boil raw onions is when I am making bise bele bhaat. I love the special flavour it imparts, and was curious to try out a new recipe where the onions were boiled before being ground. However, I was hesitant to try it out with chicken, so adapted the recipe for baby potatoes instead. The flavour was similar to that of a coconut based gravy, and it made for a very pleasant change. Definitely a recipe I am trying out again

250 gms baby potatoes
1/2 tbsp ginger-garlic paste
1 medium onion, chopped roughly
green chillies to taste (recipe called for 3, I used 1)
1/2 bunch coriander leaves
2 bay leaves
1 badi elaichi
1 stick cinnamon
4 cloves
1/2 tsp jeera
1/3 cup curds, beaten till smooth
Salt to taste
1 tbsp cooking oil

Method:
Pressure cook the baby potatoes for 15 minutes, peel and keep aside.
Boil the onions, then grind to paste
Grind coriander and green chillies to a paste
Heat the oil, saute the boiled potatoes on low heat till they start browning. Keep aside. (this can be skipped, if you want to save on oil). Prick each potato with a fork, two or three times.
Add some more oil, temper with jeera. Once the jeera stops spluttering, add the whole spices and fry till it releases the fragrance.
Add onion paste, curds and salt and cook for about 2-3 minutes.
Add the baby potatoes, and the green paste, and cook for a further 2 minutes till done, adding water, if required to get the desired consistency.
Test for salt, and serve hot with rotis.