1. Peel the baby potatoes and keep aside

2. Take onion, chillies, ginger garlic and puree them in the mixer.

3. Heat oil and deep fry the potatoes till golden brown

4. Take about 2-3 tbsps of oil in a wok and to this add cumin seeds and finally add the onion garlic paste to this and keep frying till golden brown in colour.

5. Once the oil starts to leave the wok add tomato sauce to this and keep frying till the oil leaves the sides of the wok. To this add chilli powder, coriander powder, turmeric and stir well. Add a little cream to it and add garam masala.

6. Finally add milk and keep stirring till it begins to boil. This is important because if not stirred well then the milk might cuddle.

7. Add water to this and salt sugar and finally add the fried potatoes and let simmer for about 15-20 minutes.

8. Check tenderness of potatoes with a fork and finally add cashews to this .

9. Top with fresh coriander and serve with Tandoori Naan.

Tandoori Naan

1. Make a dough with all the ingredients above and keep aside for a few hours. The longer kept the better it is to handle.

2. Now to mashed potatoes add cilantro chopped green chillies, salt garam masala and mix well.

3. To make the naan, heat oven to maximum heat that's about 500^oF and spread an aluminium foil on the racks.

4. Make small balls of dough like for chappati and roll it a little. Put filling in the center and close it and roll out again and make sure not to roll too thin. Apply maida flour instead of oil to roll the dough as it makes the naans flaky and easier to handle.

5. Once the desired heat is reached spread these naans on the sheet and close. Keep checking every 3-4 minutes and turn sided once its done from the bottom. It will develop golden brown flakes at spots and then it means its done.

6. Take out and spread butter on this and serve fresh.

For convenient working spread 3-4 naans together and spread them all at once so they get done at the same time.