- 15-20 very small baby potatoes
- Onion – 2 medium size or 1 cup finely chopped
- Tomatoes – 3 big and juicy ones
- Ginger-garlic paste – 1 tsp
- Salt as required
- Cashew nuts – 7-8
- Oil for shallow frying potatoes
- Kashmiri red chilies (6)
- Ginger powder (1/2 tbsp)
- Fennel (saunf) (1 tbsp)
- Coriander seeds (1 tbsp)
- Caraway seeds (shah jeera) (1 tsp)
- Ajwaian (1 tsp)
- Cinnamon (dalchini) (1 stick)
- Cloves (laung) ( 2)
- Black cardamom (badi elaichi) (1)
- Black peppercorns (kali mirch) (6)
- Green cardamom (elaichi) (2)
- Bay leaf (1)
- Star anise (1)
Roast all the dry khada Garam masala n grind it to smooth powder. Add red chili powder, turmeric powder, coriander powder n dry ginger powder to it. Keep it aside.
For the Seasoning
- Oil/Butter – 2 tbsp
- Bay leaf -1
- Jeera/Cumin seeds -1 tsp
- Coriander leaves – 2 tbsp finely chopped
- Julienne ginger (1 inch ginger cut into thin strips)
- Cream – 2 tbsp (optional)
Parboil the potatoes (cook partially). Peel the skin, prick all over with a fork and shallow fry it till golden brown. Keep it aside.
Puree the tomatoes and keep it aside. You can also blanch tomatoes and then puree it.
Soak cashew nuts in hot water and grind it to a fine paste. This will add richness to the gravy.
Heat oil/butter in a pan, add bay leaf, cumin seeds (jeera), when it sizzles, add ginger garlic chili paste. When garlic starts to sizzle, add finely chopped onions and saute until onions turn brown. Continuous stirring is required. You can add a little salt to speed up the process.
Add tomato puree, all the spice powder, salt needed and saute until tomatoes turn mushy and oil separates. You should not add water without cooking the tomatoes properly.
Add cashew nut paste and cook for a few more minutes.
Then add the shallow fried potatoes, 3/4 cup of water and cook covered for 6-10 minutes on low heat.
Add cream or yogurt if preferred.
Garnish it with coriander leaves and thinly sliced ginger.
Enjoy it hot with rotis,chapati, parathas, plain rice or any pulao.