Description[]
- Ethnicity - Mughlai, North Indian
- Type of meal - Party, Lunch, Dinner
Ingredients[]
Directions[]
- Wash potatoes and peel and cut them into 1 inch pieces.
- Fry the potatoes to a deep golden brown and keep aside.
- Grind cashew nuts, ginger and garlic to a paste in a grinder.
- Keep this paste aside.
- Heat some of the oil in a heavy bottomed pan.
- Add black cumin and bay leaf.
- Wait for 30 seconds till cumin seeds stop spluttering.
- Add onions and cook on low flame till onions turn soft but do not let them turn brown.
- Add turmeric and garam masala.
- Stir to mix well.
- Add the paste prepared earlier.
- Cook for 1 minute.
- Add yogurt and stir fry till water evaporates.
- Cook till it dries.
- Add milk and about ½ cup of water to the gravy.
- Boil and simmer for 2 -3 minutes.
- Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
- Cook on low flame till the gravy thickens and coats all the potatoes.
- Serve hot with nan or paranthas.