Aloo Curry ( with ginger - garlic paste & cashew nut - poppy seeds paste )

Aloo Curry ( with ginger - garlic paste & cashew nut- poppy seed paste )

Serves: 3

You will need

14 baby potatoes, boiled
1 tablespoon oil
2 bay leaves
3 cloves
2 cinnamon sticks
3 cardamom
1 onion, finely chopped
2 tablespoon ginger - garlic paste ( homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 1/2 teaspoon coriander powder
2 tablespoon water
1/2 teaspoon salt ( or to taste )
10 cashew nuts
1 teaspoon khus - khus ( poppy seeds )
200 ml water ( 1 cup )
1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoon water. Set aside.

Make a smooth and thick paste of cashew nuts and khus - khus.

Heat 1 tablespoon oil in a pan. Add whole spices ( bay leaf, cloves, cinnamon and cardamom ) and fry for 2 - 3 minutes. Add finely sliced onions and fry till golden brown and fragrant.

Add ginger - garlic paste and saute for 2 - 3 minutes.

Add diluted chilli powder - turmeric -coriander powder solution. Saute on a low heat for 3 minutes or till all the spice ingredients are well blended with onions and a form thick gravy.

Add cashew nut - poppy seed paste and mix it well.

Add baby potatoes and salt to taste. Mix it well and stir for 2- 3 minutes ( till all the ingredients are well coated on baby potatoes ).

Add 1 cup ( 200 ml ) water. Cover with a lid and cook on a very low heat for 10 minutes or till gravy thickens / fragrant / bright yellow color.

Sprinkle chopped coriander leaves and serve with hot Rotis.