Ingredients:-

• 15-20 Baby Potatoes (peeled and boiled)
• 3-4 medium Onions
• 2 large tomatoes
• 4-5 pods garlic
• 1″ ginger
• 3-4 green chilies
• 2-3 Tbs yogurt/curds
• 2-3 pods cardamom
• 3-4 cloves
• 1″ cinnamon stick
• 1 tsp cumin seeds
• 1-2 tsp tomato paste(optional)
• 1/2 tsp turmeric powder
• 1-2 tsp Kashmiri red chili powder
• 1 tsp garam masala powder
• salt to taste
• 2-3 Tbs ghee
• 15-20 cashewnut powdered (or soaked in water and made into a paste)
• corriander leaves (cilantro) for garnish

Method:-

• Peel and par-boil the baby potatoes whole and keep aside
• Grind together onions, tomato, garlic, ginger and green chilies to a paste and keep aside
• In a big kadai heat ghee, add cumin seeds, cardamom seeds, cloves and cinnamon stick.
• To this add the ground paste and cook on a medium flame for atleast 12 minutes till the raw smell goes and the oil starts to separate.
• When done and the color of the paste has changed to light brown add tomato paste, turmeric powder, kashmiri red chili powder, garam masala powder and salt.
• Cook for a few minute stirring constantly so as not to burn, to this add the beaten yogurt/curds.
• To this add the par-boiled potatoes add a bit of water to continue cooking the potatoes till done.
• Finally add the powdered cashewnut and stir to thicken the gravy (if using cashew paste add before adding yogurt/curds)
• Garnish with chopped cilantro/coriander leaves.
• Enjoy with either naan or chapati.