Wash peel and chop potatoes and dry roast makhana till pink.
Soak around 15 cashew nuts in half cup of milk leaving 5 for garnishing for 30 minutes.
Wash, peel and chop onion, tomato, green chilli, ginger and garlic. Add soaked cashew nuts and Grind it to a smooth paste in a mixer.
Heat cooking oil in a pressure cooker. Add cumin seeds and when cumin seeds splutter put onion Tomato paste and sauté on low flame till it leaves the sides. Add salt, red chilli powder, turmeric powder and coriander seeds powder and mix. Add chopped potatoes, cashew nuts and makhane.
Mix well and saute for 2-3 minutes. Add water and mix. Place the lid and pressure cook till 2 - 3 whistles Switch off the flame. Let pressure releases automatically.
Serve hot with chapatti, parantha or puri garnished with Cashew nuts.
