Wash and peel the skin of baby potatoes. With the help of a fork pierce the potatoes from all sides and put them in a sauce pan with 1/2 a tsp of salt and boil till it’s almost done. Shut the flame and drain the water.
In a non stick pan add a tsp of oil and pan fry the potatoes till they turn golden brown from all sides.
In a grinder add onions, ginger, garlic, green chilli and make a paste.
Dry roast cumin seeds, coriander seeds and fennel seeds. Put this in a dry grinder and grind into a powder. Add Kashmiri Lal mirch and turmeric to it and give another round so that all masalas mix well.
Grind the tomatoes and soaked cashews and make a paste.
In a non stick pan heat oil, add all the khada masalas like black pepper corn, bay leaves, cloves, cinnamon stick, black cardamom and let it cook for 30 seconds.
Add the onion paste to it and cook till onions turn nice brown.
Add salt, garam masala, and the dry masala powder and cook for 30 seconds.
Add the tomato purée into it and let it cook till the oil separates.
Add yogurt and chopped coriander leaves at this point and mix well.
Add the pan fried potatoes into it and cook for 2-3 minutes. Add water around 1 cup and let it simmer for another 5 minutes.
Switch off the flame and before serving add crushed kasuri methi and some cream for garnishing. Serve this with any Indian bread of your choice.... I paired it up with lachha paranthas.
