Description

🥔 Ingredients

• 12–15 baby potatoes (small-sized)

• 2 medium onions, finely chopped

• 2 medium tomatoes, pureed

• 10 cashews, soaked in warm water

• 1 tablespoon oil (avocado or sunflower oil)

• 1 teaspoon cumin seeds

• 1 green chili, slit

• 1 teaspoon ginger-garlic paste

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1 teaspoon red chili powder (adjust to taste)

• ½ teaspoon cumin powder

• 1 teaspoon salt (or to taste)

• ½ teaspoon kasuri methi (optional)

• Fresh coriander leaves for garnish

• 1 cup water (adjust consistency)

🔥 Instructions

1. Prepare the Potatoes:

• Boil or pressure-cook the baby potatoes until just tender. Peel and lightly prick them with a fork. Set aside.

2. Make the Cashew Paste:

• Blend the soaked cashews with a few tablespoons of water into a smooth paste.

3. Sauté the Base Masala:

• Heat oil in a pan on medium heat.

• Add cumin seeds and green chili. Let them splutter.

• Add chopped onions and sauté until golden brown.

• Stir in ginger-garlic paste and cook until the raw smell disappears.

4. Build the Curry:

• Add turmeric powder, chili powder, coriander powder, cumin powder, and salt. Mix well.

• Add the pureed tomatoes and cook for 3–4 minutes until oil separates.

• Stir in the cashew paste and cook for another 2 minutes.

5. Simmer the Potatoes:

• Add the boiled potatoes to the masala. Mix gently.

• Add about 1 cup water (adjust depending on how thick you want the curry).

• Cover and simmer for 8–10 minutes on low heat.

6. Final Touch:

• Add garam masala and crushed kasuri methi.

• Garnish with fresh coriander leaves and serve hot.