1. Soak Cashew nuts in water for around 15 mins. 2. Boil the potatoes and peel them properly. 3. Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes. 4. Grind the onion, tomatoes, garlic and cashews to form a smooth paste. 5. In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside. 6. Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle. 7. Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute. 8. Add the onion tomato puree to it and bring it to boil. 9. Cook this sauce for about 5 mins stirring in between. 10. Add the boiled potatoes,salt and mix well, add water as required for the gravy. 11. Bring to boil and then simmer for 10 mins. 12. Sprinkle with chopped coriander and switch off the flame. 13. Serve with rice or roti. ---------------------------------------------------------------------------
Nutrition
Ingredients
