Bring a pot of water to a boil. Add 1 teaspoon salt and the baby potatoes.

Boil 8 to 12 minutes, until a knife meets a little resistance. You want 75 to 80 percent cooked, not mash-soft. Drain.

Cool until you can handle them. Peel if the skins slip easily. Halve any that are larger than a golf ball. Pat dry.

If the cashews are very dry, soak them in hot water 15 minutes, then drain.

Blend cashews, ginger, garlic, and chili with 2 to 3 tablespoons water until completely smooth.

In a large bowl, whisk hung curd, cream, cashew paste, coriander, garam masala, cardamom, white pepper, ajwain, kasuri methi, salt, and oil until thick and even. Taste. The marinade should be creamy and lightly sweet from the cashew, with a warm finish from the pepper. It should not taste like tandoori masala.

Add the cooled potatoes, and the onion and capsicum if using. Toss with your hands until every piece is coated. Cover and refrigerate 45 to 60 minutes.

Soak wooden skewers in water for 30 minutes so they do not burn.

Heat the oven to 450°F (230°C). Line a baking sheet with foil and brush or spray it with oil.

Thread potatoes, onion, and capsicum onto the skewers. Shake off extra marinade so it does not puddle.

Bake 14 to 16 minutes. Broil 2 minutes, until you see brown spots on the edges.

Heat the air fryer to 380°F (190°C).

Arrange skewers or loose pieces in a single layer. Do not stack them.

Cook 10 to 12 minutes, shaking or turning once, until the coating looks set and the edges brown.

Heat a large tawa or skillet over medium. Brush with oil or ghee.

Cook the skewers, turning often, until the marinade dries and the potatoes turn light gold, 8 to 10 minutes.

For a restaurant char, hold each skewer over a medium-high flame 30 to 60 seconds, turning.

Brush with melted butter while hot. Add a pinch of chaat masala if you want a little tang. Serve immediately with lemon and mint chutney.