ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
I learned this recipe from Suvarna channel cookery show, hosted by Sihikahi Chandru. I have made few modifications for my convenience. You feel the taste similar to curries which we get in hotels. This gravy goes well with roti, chapathi, naan, etc.
Potato - 1
Cashew nuts- 10 (soak in water for 30 minutes before use)
Elachi - 1
Ginger - 1 inch
Garlic - 1 pod
Cumin seeds - 1 spoon
Fennel seeds(saunf) - 1/2 spoon
Dry red chillies - 3
Garam masala powder - 1/2 spoon
Kasoori methi - 1/2 tbsp
Honey - 3/4 tbsp
Finely chopped coriander leaves - 2 spoon
Salt - according to taste
For seasoning: oil - 2 spoon, cumin seeds - 1/4 spoon
Oil for deep frying
Grind the cashew nuts, elachi, ginger, garlic, cumin seeds, fennel seeds and red chillies into fine paste.
Cut the potato into medium size cubes and make holes with a fork from all sides. It will help to cook them easily.
Heat the oil in a pan and deep fry the potato cubes. Once they are done, keep them ready in a bowl.
Heat 2 spoons of oil in a pan, add cumin seeds, followed by masala paste. Add little water and leave it for a while until the raw smell is gone.
Then, add the potato cubes, garam masala powder, kasoori methi, honey, chopped coriander and salt. Allow it to boil for 4 - 5 minutes and remove from the flame.
Serve with roti or naan.