First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
Turn down heat and add spuds to cook for 6 minutes.
Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.