Baby Potatoes in Cashew Cream

Ingredients

• • Oil - 4 tablespoons
• • Potato (par boiled) - 500 grams
• • Garlic - 1 teaspoon
• • Ginger - 1 tablespoon
• • Onions (chopped) - 1 cup
• • Cashew paste - ½ cup
• • Tomato puree - ½ cup
• • Milk - ½ cup
• • Red chilly powder - 1 teaspoon
• • Cardamom powder - ½ teaspoon
• • Fennel seeds - 1 teaspoon
• • Cumin seeds - 1 teaspoon
• • Black pepper - ¼ teaspoon
• • Salt - as required
• • Yogurt - 1 cup
• • Sugar - 1 teaspoon
• • Water - ½ cup
• • Coriander leaves (for garnishing) - 1 teaspoon

Method

• 1. Heat oil in a heavy pan, add potatoes and cook until crispy brown from all sides.
• 2. Remove potatoes from pan.
• 3. Heat oil, add garlic, ginger, onion and saute until onion become soft.
• 4. Add cashew paste, tomato puree, milk and stir. Cook for 5 - 7 minutes.
• 5. Add red chilly powder, cardamom powder, fennel seeds, cumin, black pepper, salt and mix all the ingredients well. Cook for 2 - 3 minutes.
• 6. Add yogurt and stir. Add the potatoes and add water. Mix well and covered with lid.
• 7. Cook for about 5 minutes.
• 8. Garnish with coriander leaves.