Scrub and peel the potatoes and prick them thoroughly with a fork or toothpick. Shallow fry with one tablespoon oil till golden brown.
Grind the cloves, cardamom, chillies, ginger and garlic to a paste. Grate onions and grind the peeled bottle gourd.
Melt ghee in a heavy saucepan and fry the grated onion until pink and translucent. Add in the bottle gourd paste and cook for a couple of minutes on a low flame until the raw smell fades away.
Add the coriander powder, cumin, chilli powder and turmeric. Continue to cook for 2-3 minutes.
Add puree of tomatoes, clove, cardamom, ginger paste and stir for another 8-10 minutes on a low flame until the masala leaves ghee to sides.
Add yogurt and cream and stir well. Add potatoes, 1/2 cup water, stir well and cook for a few minutes until the potatoes are tender.
Garnish with chopped coriander and a tsp of fresh cream.