Ingredients:

• 4 to 5 – medium Potatoes (scrubbed, peeled and chopped into large chunks)
• 1 tsp – Fennel seeds
• 1 tsp – Cumin seeds
• 1/4 tsp – Turmeric
• 1 tbsp – Tamarind paste
• 1/4 cup – Tomato puree
• 1 tsp – Garam Masala
• 1/4 cup -light Cream
• 1 tsp – kasuri Methi (dried Fenugreek leaves)
• 2 tbsp – broken cashews, toasted
• 1 tsp – Cardamom powder
• Salt to taste
• 1 tbsp – oil

Method:

1. Bring a saucepan of water to a boil and add the potatoes.
2. Simmer until potatoes are slightly soft.
3. In a separate pan heat oil and add fennel, cumin, tamarind paste, turmeric, garam masala, cardamom powder in a tbsp of oil.
4. Stir for few seconds and then add the potatoes.
5. Once the spices have coated the potatoes well, add the fenugreek leaves. Stir for 2 to 3 mins.
6. Now add rest of the ingredients and mix well to coat the potatoes. Cook for 5 more minutes till the raw smell leaves.
7. Serve hot garnished with some cilantro and cashews.
8. Recipe courtesy: Dhivya Karthik
9. http://chefinyou.com/