Ingredients:
Cashewnuts – 15
Potatoes – 1/2 kg, small
Fresh Curd – 1 cup
Unsweetened Khoya – 2 tsp
Coriander Leaves – 1 tblsp, chopped
Sugar – 2 tsp
Oil – 3 tblsp + to deep fry
Tomatoes – 4, chopped finely
Grind to a paste:
Cinnamon – 2 small pieces
Nutmeg – little
Cloves – 4
Cardamom – 3
Poppy Seeds – 1 tblsp
Pepper – 5
Curry Leaves – 3 tsp
Aniseed – 1 tsp
Red Chillies – 5
Green Chillies – 4
Ginger – 1 inch piece
Coriander Leaves – 1 small bunch
Salt as per taste
Method:
1. Scrape the outer skin from potatoes.
2. Prick with a fork and soak in salted water for 30 minutes.
3. Drain, wipe and deep fry in hot oil.
4. Keep a kadai over medium flame.
5. Add 2 to 3 tblsp of oil and fry the ground masala for a minutes in medium flame.
6. Add chopped tomatoes, curd and khoya.
7. Fry well till oil separates from it.
8. Pour 2 cups of water, sugar and boil over a low flame.
9. When the gravy becomes thick, add potatoes.
10. Close and keep in a low flame till the oil separates.
11. Garnish with coriander leaves.
12. Serve hot.
