Baby potatoes in Cashew gravy

Baby Potatoes in Cashew Gravy is a rich and flavourful Indian curry made with tender baby potatoes simmered in a smooth, creamy cashew-based sauce. This dish combines the earthiness of baby potatoes with the luxurious texture of ground cashews, making it a perfect option for festive meals, dinner parties, or a restaurant-style treat at home.

What Makes This Dish Special?

• Creamy Cashew Base: The gravy is made using soaked and blended cashews, giving it a silky, indulgent texture without needing heavy cream.

• Delicately Spiced: Mild and aromatic spices like garam masala, red chilli powder, coriander powder enhance the flavour without overpowering the dish.

• Tender Baby Potatoes: Steam cooked or boiled or roasted baby potatoes soak up the rich gravy, offering a melt-in-the-mouth experience.

• Perfect for Special Occasions: This curry is elegant enough for celebrations and rich enough for indulgent weekend meals.

Serving Suggestions

This cashew-rich baby potato curry pairs beautifully with:

Indian Breads: Naan, butter roti, kulcha, or paratha.
Rice Varieties: Jeera rice, ghee rice, pulao, or plain basmati rice.
Side Dish in a North Indian Thali: A creamy complement to dals, sabzis, and pickles.

Why You’ll Love Baby Potatoes in Cashew Gravy

• A great vegetarian option that feels royal and satisfying

• Naturally gluten-free and easy to make vegan by skipping dairy

• Ideal for lunch, dinner, or even festive spreads like Diwali or Navaratri

Customizations & Variations

• Add paneer cubes or green peas for extra texture and nutrition

• Finish with a splash of milk or cream for added richness

• Garnish with fresh coriander or fried cashews for a royal touch

This creamy baby potato curry is a must-try for lovers of rich, mild gravies and is sure to impress guests and family alike. Whether you’re hosting a dinner or just craving something special, Baby Potatoes in Cashew Gravy brings comfort and elegance to your table.

Baby potatoes in cashew gravy

Niranjana Sankaranarayanan

Baby Potatoes in Cashew Gravy is a rich and flavourful Indian curry made with tender baby potatoes simmered in a smooth, creamy cashew-based sauce. This dish combines the earthiness of baby potatoes with the luxurious texture of ground cashews, making it a perfect option for festive meals, dinner parties, or a restaurant-style treat at home.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Indian, North Indian

Servings 4

Equipment

• 1 Mixie
• 1 Pressure cooker
• 1 Pan

Ingredients

  

• 20 no Baby potatoes
• 15 no Cashews
• 2 tbsp Garam masala powder
• 2 tsp Red chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 4 tbsp Curd
• 1/4 cup Water
• As req Salt
• 2 tbsp Oil
• To garnish Cilantro

Instructions

 

• Wash the baby potatoes well to remove the mud.
• Pressure cook the potatoes, peel off the skin if needed and keep aside.
• Soak the cashews in milk for half an hour and grind it to a fine paste.
• In a pan add oil and the garam masala. Keep the stove in medium flame and saute until the raw smell goes off. If you are using the induction stove, saute it in 350 watts.
• Then add the cooked baby potatoes, mix well with the masala.
• At this stage you can also add coriander powder, turmeric powder and salt. Then close the lid and cook it in medium flame or 700 watts for 5-7 minutes.
• Then open the lid, add red chilli powder and mix well. Red chilli powder should not be added before since it will turn black.
• Now add the water, curd and the ground cashew paste.
• Mix well and close the lid. Cook in high flame or 900 watts for five minutes and then in medium flame or 700 watts until the gravy thickens.
• Cook until the gravy thickens and the oil separates on the sides of the pan.
• Garnish it with cilantro and serve with Roti/Chappathi.

Keyword Baby potatoes in cashew gravy, No onion No garlic food, North indian cury, Side dish for chappathi

INGREDIENTS

• Wash the baby potatoes well to remove the mud.
• Steam cook the potatoes, peel off the skin if needed and keep aside.

• Soak the cashews in milk for half an hour and grind it to a fine paste.

• Cashew paste is ready.

• In a pan add oil and the garam masala. Keep the stove in medium flame and saute until the raw smell goes off. If you are using the induction stove, saute it in 350 watts.
• Then add the cooked baby potatoes, mix well with the masala.

• At this stage you can also add coriander powder, turmeric powder and salt. Then close the lid and cook it in medium flame or 700 watts for 5-7 minutes.

• Then open the lid, add red chilli powder and mix well. Red chilli powder should not be added before since it will turn black.

• Now add the water, curd and the ground cashew paste.

• Mix well and close the lid. Cook in high flame or 900 watts for five minutes and then in medium flame or 700 watts until the gravy thickens.

• Cook until the gravy thickens and the oil separates on the sides of the pan.

• Garnish it with cilantro and serve with Roti/Chappathi.

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