| 1 |
Boil potatoes
untill half cooked. Let it cool |
| 2 |
Peel it. Prick potatoes
with a fork. Deep fry until potatoes
are golden brown. |
| 3 |
Heat 2 teasppon oil
in separate utensil. Add methi. Add
onion when methi turns dark. Cook
onions until light brown. |
| 4 |
Add cashewnut and
yogurt. Add ginger
paste, garlic paste, red chili powder,
garam masala, coriander powder, and
turmeric powder.Stir for a few seconds. |
| 5 |
Add tomato and cook
on a medium heat for few minutes.
Add salt |
| 6 |
Add 1.5 cups of water.
Bring sauce to boil. |
| 7 |
Add fried potatoes.
Cook for 8 to 10 minutes on low heat |
