Ingredients

The following ingredients have 4 Servings
  • 4 tbsp Cashew Nut
  • 1/2 kg Baby Potato (If baby potatoes are not available, use regular potatoes cut into small pieces)
  • 4 tbsp Vegetable Oil
  • 3-4 Cloves
  • 1 inch Cinnamon Stick
  • 2 Black Cardamom
  • 5-6 Black Peppercorns
  • 1-1/2 cup Onion (finely chopped)
  • 2 tsp Ginger Garlic Paste
  • 2 Green Chillies (slit into half)
  • 1/4 cup Tomato Puree
  • 1/2 cup Yogurt
  • 1 tsp All Purpose Flour
  • 2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Garam Masala Powder
  • Salt (to taste)
  • 1 tsp Honey
  • 1 tsp Lemon Juice
  • 2 tbsp Fresh Cream

Instruction

  • Soak cashew nuts in a little water for 10 minutes. Grind the cashew nuts with a little water to make a paste. Keep aside.
  • Wash the potatoes and prick them with a toothpick.
  • Boil them in salted water, just until soft. Do not over cook otherwise they will become mushy.
  • Peel the potatoes and fry them in hot oil till golden brown. Drain and keep aside.
  • Heat oil in a pan. When the oil is hot add cloves, cinnamon, black cardamom and black peppercorn and fry for a few seconds.
  • Add onion and fry till translucent.
  • Add ginger garlic paste and green chilies and fry till golden brown.
  • Now add tomato puree and cook for a minute.
  • Add yogurt, all purpose flour, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt in the pan and cook for 2-3 minutes.
  • Add the cashew nut paste and cook for 2-3 minutes.
  • Now add two cups of water and fried potatoes and bring to a boil.
  • Simmer the heat and cook till oil separate on the sides of the pan.
  • Add honey, lemon juice, fresh cream and little more water and cook for another minute. Garnish with fresh coriander.
  • Serve hot with Naan or Laccha Paratha.