10-12 pieces of Baby potatoes
1/2 cup Homemade tomato puree
1 tablespoon Beaten Curd (yogurt)
1.5 tablespoon Cashew Paste
1/4 -1/2 teaspoon Cumin seeds
1/2 tablespoon Coarsely pounded coriander powder
1/4 -1/2 tablespoon Garam Masala Powder
1/4 -1/2 teaspoon Degi Mirch or Red chili Powder
1/4 -1/2 teaspoon Haldi (Turmeric powder)
1/2 tablespoon Kastoori methi/ dried fenugreek leaves
Salt to taste
1.5 tablespoon Oil
Clean potatoes with a dry cloth.
This is the exact size of the baby potato. If using regular potatoes cut them in half.
Peel and clean them in fresh water to remove all the dirt. Pat them dry.
Heat oil in a pan and add potatoes to it.
Cover and cook for 10-15 minutes.
In the meanwhile let’s assemble all the other ingredients.
In between keep checking on the potatoes and keep overturning them.
By inserting a toothpick check if the potatoes are thoroughly soft. For me the toothpick went smoothly half way and then it was a struggle getting it through.
So I covered the pan and cooked for another 5 minutes.
Remove potatoes from the pan/kadhai.
In the same pan and to the same leftover oil add cumin seeds, tomato puree and curd. Mix and cook for 1 minute.
Stir in all the spices one by one and finally add the cashew paste.
Mix and bring the gravy to a boil.
Time to add our star ingredient and the most flvorful one – Kastoori methi.
Mix and cook for 1 minute.
Add 1/2 cup of water
And bring the gravy to a boil.
Add in potatoes, mix till they are coated in gravy.
Cover and cook for another 10 minutes.
This is what the end product will look like- thick and well coated in gravy. If you prefer, add in more water.
Serve hot with warm rotis or over a bed of warm rice.
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