- 3 nos large potatoes peeled and cubed
- 2 nos med size onion finely chopped
- 1/2 cup whole cashew nuts
- 3 tbsp clarified butter/ghee
- 1 tsp caraway seeds / shah jeera
- 2 tbsp roughly chopped cashew nuts
- 5 nos garlic pods
- 1/2 ginger
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp red chilli powder
- 1 cup milk
- 1/2 cup cream
- 1/2 cup whisked curd
- salt to taste
- 1/2-1 tsp garam masala powder
- oil for deep frying
Start by soaking your whole cashews in water for atleast 15 mins and grind to a smooth paste. Grind the ginger garlic to a paste using a mortar pestle. (You can even use a mixer or just add 1 tbsp of readymade paste). Meanwhile, peel and cube your potatoes and deep fry them in batches in hot oil over medium flame until lightly golden on the edges.
Heat ghee in another pan. Once hot add the shah jeera and let it crackle. Add 2 tbsp roughly chopped cashews and stir till its golden brown and then add the onion.
Cook the onions till translucent and add the ginger garlic paste. Cook well until the raw smell goes. This would take around 2-3 minutes.
Add the turmeric powder and both the chilli powder and cook well.
Add the ground cashew nut paste. Cook well until the raw smell goes. (By now you would have got a body to the dish).
Lower the flame and add the milk, cream, and curd. Let them cook really well. Stir in between so that it doesn’t stick to the bottom of the pan. Cover the pan with a plate; top the plate with some water. This step helps to prevent the burning of the curry.
Let the mixture come to a boil. Add the potatoes to it. Mix everything well. Add salt and garam masala. Cover with the same lid and let it cook for another 3 minutes.
Garnish with coriander leaves and serve hot with roti, puri, paratha, naan or jeera rice