Method
- Heat oil in a thick pan, add the sliced onions and fry till brown. Remove.
- Add the potatoes to the same oil and stir fry till golden brown. Remove.
- Grind the brown onion and garlic to a paste and add to the hot oil.
- Add turmeric powder, chilli powder, garam masala, salt and sugar.
- Fry on low heat for a minute and add the tomato puree.
- Now add the potatoes and some water to adjust consistency.
- Cover and cook for 2/3 minutes.
- Grind the cashew nuts to a smooth paste and add to this gravy.
- Cover and cook for 2/3 minutes more.
- Serve hot with rice or chappathi.
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Image: Flickr/creativecommons s_w_ellis
Ingredients:
8/10 small patatoes, boiled and peeled (big patatoes, boiled and cubed will also do)
3 tbsp mustard oil (any cooking oil can be used)
Salt to taste
1/2 tsp sugar
2 tbsp tomato puree
1 big onion, thinly slices
2 cloves of garlic
5/6 cashew nuts
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala