Ingredients:

• Baby Potato – 3/4 kg
• Onion – 1kg
• Tomato – 100g
• Spices – 3 each (cinnamon, clove, cardamom)
• Chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/4 tsp
• Ginger – a small piece
• Garlic – 8 flakes
• Cashew – a little
• Oil – 1 tbsp
• Coriander leaves – a small bunch
• Salt to taste

Method:

1. Boil and peel potatoes; deep-fry them.
2. Puree the tomatoes, and keep aside.
3. Grind onions, ginger, garlic, and cashews into a fine paste. Keep aside.
4. Heat oil in a kadai, add the whole spices and ground paste, and stir till the raw smell goes.
5. Add all the powders and saute for few seconds.
6. Then add the pureed tomatoes and salt.
7. When the gravy thickens, add fried potatoes and cook for 5 to 7 minutes.
8. Garnish with coriander leaves.
9. Serve hot.

Recipe courtesy of Rajam Partheeban