1. Heat oil in a thick pan, add the sliced onions and fry till brown. Remove.
2. Add the potatoes to the same oil and stir fry till golden brown. Remove.
3. Grind the brown onion and garlic to a paste and add to the hot oil.
4. Add turmeric powder, chilli powder, garam masala, salt and sugar.
5. Fry on low heat for a minute and add the tomato puree.
6. Now add the potatoes and some water to adjust consistency.
7. Cover and cook for 2/3 minutes.
8. Grind the cashew nuts to a smooth paste and add to this gravy.
9. Cover and cook for 2/3 minutes more.
10. Serve hot with rice or chappathi.

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