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.
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.