Boil the potatoes, but not to full readiness. Remove and peel. Pierce each potato with a fork, here and there. Submit fries in the heated sunflower oil and fry until golden on all sides. In a bowl mix the cream with half the spices (cumin, red and black pepper, ginger paste or grated piece ginger, coriander) and salt. In a pan pour 1 tbsp oil and fry the chopped onion, add the pressed garlic. Add fragrant cream and cook over low heat for 3-4 minutes. Add to simmering sauce and fries remaining cream fuzzy with 40-50 ml water. Cover and simmer for 10-15 minutes, add -if home. paste, mix it with the second part cream and water. Serve them sprinkled with fresh herbs.