For garnishing: Fresh Coriander leavesfinely chopped- 04 sprigs.
Goes best with: Tandoori rotisButter Naan, Parathas or Steamed basmati rice.
Instructions
Rinse the baby potatoes. Keep the skin / peel on Prick them with a fork and keep in salted water for 10 minutes and then wipe them dry. Deep fry in medium hot oil till they are golden brown and completely cooked.
Grind the onions, ginger & garlic to smooth paste. Blend in a food processor the tomatoes to a smooth puree.
Heat 1 ½ tbsp. of oil. Add asafoetida, the black cardamom & cinnamon.
Now add the cashew nut paste and yogurt (if you are going to use yogurt, at this stage).
Again fry the masala paste till the oil separates. This takes about 02 minutes.
Now add the water. Bring the gravy to a boil.
Add fried potatoes and simmer for some 05 minutes till the gravy thickens.
Add lemon juice (if you are not adding yogurt). Add salt.
For the serving:
Serve hot garnished with finely chopped coriander leaves.
Goes best with hot with Tandoori rotis, Butter Naan, Parathas or Steamed basmati rice.
Notes
Chef tips:
You may parboil the potatoes with their skin on and then prick and shallow fry to save time and Oil i.e. then you can shallow fry.
You may peel the baby potatoes, or keep the skin on as desired.
If you want to serve it with steamed rice then increase the quantity of water in gravy taking care that it does not become too thin or watery.
I suggest that you use Yogurt instead of lime juice, take care that it does not curdle.