Instructions

1. Boil and peel the potatoes.
2. Heat a pan and add oil to it. Add the potatoes and fry till golden brown and form a crispy layer. Keep aside.
3. In a pan heat oil and add onions and fry till brown.
4. Add ginger garlic paste and green chillies, sauté for two minutes.
5. Add coriander, cumin, turmeric, red chilli and garam masala powders and salt and sauté for a minute.
6. Add tomatoes and cook till soft. Remove from flame and let it cool.
7. In a blender add the mixture and blanched cashew nuts and blend it to a smooth paste.
8. In a pan add the fried potatoes and the ground mixture and mix once.
9. Add the yogurt and simmer for 10 mins. In case the curry is too dry, add little water.
10. Finally add dry fenugreek leaves and transfer to serving bowl. Garnish with coriander leaves and serve hot.