Potatoes in spicy gravy
Fry potatoes in 3 to 4 tbsps of oil. Alternately bake or air fry them.
When they turn golden remove them to a plate.
Add 2 medium blanched onions, 2 medium tomatoes and 12 cashews to a blender jar.
Make a smooth paste in the blender.
Heat the pan with 2 tablespoons oil. Add bay leaf & 2 green cardamom. Saute 1 teaspoon ginger garlic paste & 1 green chilli.
Add the ground onion tomato puree.
Saute until the paste thickens and raw smell goes away.
Add salt, ¼ tsp turmeric, ¾ to 1 tsp red chilli powder, ¾ to 1 tsp sugar, 1 tsp garam masala, fennel seeds powder & 1 tsp coriander powder.
Saute until the onion tomato masala begins to leave the sides of the pan.
Turn off the heat and add ¼ cup whisked thick yogurt.
Saute until it thickens and bubbles.
Add the fried potatoes and then ½ cup water.
Bring the gravy to a boil. Cover with a air tight lid or foil. Dum cook for 6 to 7 mins until aloo turns tender.
Add 1 tsp crushed kasuri methi. Cook for just a minute. Switch off.
Serve with plain paratha, laccha paratha, naan, roti, plain basmathi rice or jeera rice.