Indian Smothered Curried Potatoes

I found this recipe somewhere online, printed it off, and promptly forgot the source. When I went to use it, I realized that there were a couple of rather important items referred to in the directions that weren't in the ingredients list--the butter and the sugar! So I guessed at the amounts, and if the original, correct recipe was better, then I'd like to taste it, because this version is great!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  lbs  red potatoes
• 2  teaspoons turmeric
• 3⁄4 teaspoon ground coriander
• 1 1⁄4 teaspoons cumin
• 1⁄4 teaspoon cardamom
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1  pinch mace
• 1  teaspoon salt
• 1⁄3 cup plain yogurt
• 1⁄4 cup butter
• 2  bay leaves
• 1 1⁄4 teaspoons crushed red pepper flakes
• 2  tablespoons sugar

Directions

1. Cut potatoes in 1-inch cubes.
2. Boil potatoes in salted water until half-done, 8-10 minutes.
3. Drain.
4. Make a paste of spices (except bay leaves and red pepper), and yogurt.
5. Toss potatoes in it to coat.
6. Melt butter in a medium-sized, heavy dutch over or casserole.
7. Add bay leaves and red pepper, stir over low heat for a few minutes Add sugar.
8. Stir until sugar just begins to caramelize and turn golden.
9. Add potatoes, stir and toss gently.
10. Cover and bake at 350 degrees for 30 minutes.