1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside. 2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well. 3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt. 4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency. 5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice. Prep & Cooking: 50 mts Serves:5-6 persons Cuisine: North Indian . 1 tsp cumin seeds 1 onion, finely chopped (optional) 3/4 cup thick yogurt combined in a tsp of besan 1 1/2 tbsps malai/fresh cream/top of milk 1/4 tsp turmeric pwd 1/2 tsp red chili pwd (adjust) 1 tsp coriander pwd 1/2 tsp garam masala pwd salt to taste 1 tbsp coriander leaves for garnish 2 tbsps oil Make a paste: 4 green chilies 1″ ginger piece 1 small tomato (optional) Make a paste: 5-6 cashew nuts, soaked in 2-3 tbsps milk
