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Cashew Creamed Potatoes

 INGREDIENTS:

  1. Baby Potatoes 500 grams washed and boiled
  2. Green Peas, fresh or frozen, 1/2 cup
  3. Cumin Seeds 1/2 tsp
  4. Onion 1 large, finely chopped
  5. Green Chilis 1-2 slit
  6. Red chili powder 1/2 tsp
  7. Turmeric Powder 1/4 tsp
  8. Coriander Powder 1 tsp
  9. Garam Masala Powder 1/2 tsp
  10. Cashews soaked in hot water for 20-30 minutes
  11. Water as needed
  12. Salt to taste
  13. Sugar 1/2 tsp
  14. Oil 2 tbsp
  15. Kasuri Methi 1 tsp 
  16. Coriander leaves to garnish

METHOD:

Serving Size: 4-5

Drain the soaked cashews and blend with 1/2 cup water until smooth and creamy.

Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped onion and saute until golden.

Add ginger-garlic paste and cook for a minute. Add turmeric powder, coriander powder, red chili powder, sugar, and salt. Saute for a few seconds.

Add the boiled potatoes, green peas, and cashew cream and toss gently to coat the potatoes.

Add 1/2 cup of water and let it simmer for 5-6 minutes, stirring occasionally, until the sauce has thickened.

Add garam masala powder, green chilis, and crushed kasuri methi leaves. 

Garnish with chopped coriander leaves and serve with either paratha or cumin rice (jeera rice), accompanied by cucumber raita on the side.








 
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