Ingredients:

• 1 pound – baby new Potatoes
• 3 tbsp – oil
• 2 – onions, sliced and fried until brown
• 1 cup – plain yogurt
• 4 – black Cardamom pods
• 1 tsp – fennel
• 2 inch – Cinnamon stick
• 1.5 inches – Ginger root, finely chopped
• 4 Cloves – garlic, finely chopped
• 1.5 tsp – coriander powder
• 1 tsp – cumin powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cayenne powder
• 2 tsp – melon seeds or cashews, soaked and ground to a paste with water
• 1 cup – water
• Salt – as per taste

Method:

1. Parboil the potatoes, peel, and saute in oil until golden.
2. Drain and set aside, leaving oil in the pan.
3. Puree the onions and half the yogurt in a blender.
4. Fry the cardamom, fennel, and cinnamon in a dry pan until the spices start to smell fragrant; then blend or grind to a powder, and set aside.
5. Saute the ginger and garlic in the oil left from frying the potatoes, and then add coriander, cumin, turmeric, and cayenne powders and stir for 1 minute.
6. Whisk the remaining yogurt and add together with the nut paste.
7. Heat, and then put in the potatoes, water, and salt, and simmer uncovered until the potatoes are tender.
8. Stir in the reserved ground spices and onion mixture and serve.
9. Serve with rice or parathas.

Recipe courtesy of Linsy Patel