Whisk the yoghurt and set aside. Dissolve the red chili powder in 2 cups of water.
Boil the potatoes with little salt. Drain the water and peel off the skin. Using a fork pierce the potatoes deeply all over. Cut each of them into 4 pieces lengthwise. Heat 4 table spoons of oil and fry the potatoes until golden brown. Remove and drain the excess oil in paper towels. set aside.
Heat 4 tablespoons of oil in the same pan and fry the garlic, ginger, cardamom, cinnamon and cloves for 2 minutes. Then add the onions and fry until golden. Add turmeric, cumin powder and coriander powder. Mix well. Then add the yoghurt and stir for 2 minutes. Then add the tomatoes and fry for few minutes. Pour the chili water and add salt & fried potatoes. Cook over low heat until the potatoes are done.