Heat oil in large straight-edge sauté pan over medium-high heat. Add the cloves, cardamom pods, cinnamon, cumin seeds, and mustard seeds and sauté until spices are fragrant, 1-2 minutes. Add the onion and sauté until soft and translucent, about 6-8 minutes. Add the turmeric and sauté, while stirring, 2 minutes more. Add the tomatoes, sea salt, and ginger-garlic paste. Sauté until the tomatoes are saucy, about 2 minutes. Add the cooked potatoes and chili powder, and mix well to ensure the potatoes are well coated with the sauce. Bring the heat to low, add the yogurt, and garam masala. Mix well, heat through gently, and remove from the heat. Garnish with fresh cilantro and serve with rice, lime wedges, naan, or chapati, and raita. Bon appétit!
*I usually boil my potatoes whole until they are cooked through. You can check with a fork. I then let them cool off before peeling them with my hands. You can then cut them in cubes, ready for your recipe.