SHAHI KAAJU ALOO

Serves:8-10
300gms-potatoes
4tbsp cashew-soaked in 1/4 cup of water.
1tbsp-chopped ginger
1tbsp-chopped garlic
1/2tsp-black cumin(shah jeera)
1-bay leaf
2-onions chopped(1 cup)
a pinch of termaric
1\4tsp-garam masala
2tbsp-chopped coriender
1/4cup-yogurt(whiksed to make smooth
1/4cup-milk
oil for frying and 4tbsp oil
METHOD:
Wash potatoes and peel.Cut potatoes into 1 inch pieces
Fry potatoes to deep golden brown and keep aside. Grind cashew,ginger garlic to a paste
Heat 4tbsp oil.Ad black cumin and bay leaf. Wait for 30 secondstill cumin stops spluttering.Add onions and cook on low heat till onions turn soft but not brown.Add turmaric and garam masala.Stir to mix well.
Add cashew paste.Cook a minute.Add yogurt and stir fry till water evaporates.Cooktill dry.
Add milk and 1/2 cup of water to get a gravy.Boil and simmer for 2-3 minutes.
Add fried potatoes and chopped corianderto the gravy and simmer on low heat.
Cook till gravy coats the potatoes on low heat. Serve with roties.