Small potatoes-2 lbs
Onion (chopped)-1 cup
Garlic paste-1 teaspoon
Ginger paste- 1 teaspoon
Tomato (chopped) - ½ cup
Red chili powder-1 teaspoon
Methi (fenugreek seed)- Few
Coriander powder-1 teaspoon
Turmeric powder-1 teaspoon
Garam masala-1 teaspoon
Cashew nut pieces or paste (optional) -3 teaspoon
Yogurt (curd) -½ cup
Oil for deep fry
Salt to taste
Method
Boil potatoes until half cooked. Let it cool
Peel it. Prick potatoes with a fork. Deep fry until potatoes are golden brown.
Heat 2 teaspoon oil in separate utensil, add methi (fenugreek seed) Add onion when methi turns dark. Cook onions until light brown.
Add cashew nut and yogurt. Add ginger paste, garlic paste, red chili powder, garam masala, coriander powder, and turmeric powder, Stir for a few seconds.
Add tomato and cook on a medium heat for few minutes. Add salt
Add 1.5 cups of water. Bring sauce to boil.
Add fried potatoes. Cook for 8 to 10 minutes on low heat
