300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying
. Wash potatoes and peel and cut them into 1 inch pieces.
. Fry the potatoes to a deep golden brown and keep aside.
. Grind cashewnuts, ginger and garlic to a paste in a grinder.
. Keep this paste aside.
. Heat some of the oil in a heavy bottomed pan.
. Add black cumin and bay leaf.
. Wait for 30 seconds till cumin seeds stop spluttering.
. Add onions and cook on low flame till onions turn soft but do not let them turn brown.
. Add turmeric and garam masala. Stir to mix well.
. Add the paste prepared earlier. Cook for 1 minute.
. Add yogurt and stir fry till water evaporates.
. Cook till it dries.
. Add milk and about 1/2 cup of water to the gravy.
. Boil and simmer for 2 -3 minutes.
. Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
. Cook on low flame till the gravy thickens and coats all the potatoes.
. Serve hot with nan or paranthas.