| 1 |
Peel,
wash and prick potatoes with a
fork. Deep fry over medium heat
in oil until potatoes are golden
brown in color. Keep aside. |
| 2 |
Heat oil in a pan. Add onion
paste and cook until light brown. |
| 3 |
Add cashewnut paste and yogurt.
Cook few seconds. |
| 4 |
Add ginger paste and garlic
paste. Cook few seconds. |
| 5 |
Add red chili
powder, coriander powder, turmeric
powder and tomato puree. Cook
for few more minutes. |
| 6 |
Add 2 ½ cups
of water. Bring it to a boil
and add fried potatoes. |
| 8 |
Reduce heat to
low. Add garam masala and methi.
|
| 9 |
Continuing cooking
for ten minutes on a low heat.
|
| 10 |
Finish with cream
and serve hot. |
