Boil the potatoes partially. Also soak the cashews.
Peel the potatoes and cut each potato in 4 pieces. Deep fry these potatoes till they turn golden in colour.
Chop the onions roughly. Keep aside.
In a mixer, grind together the hung curd, onions, soaked cashews, ginger, green chilli, turmeric powder, red chilli powder, coriander powder and make a smooth paste.
In a wok take 1 tbsp oil to heat, add in the cumin seeds. Add the asafoetida once the cumin seeds crackle.
Next add in the curd paste and cook on a medium flame while stirring continuously till the oil separates itself.
Add salt as per taste and cook for a minute. Then add cream or malai and cook it for 3 to 4 minutes.
Pour in milk and let it come to a boil. Add the fried potatoes, let it cook for 5-6 minutes on a low flame.
Lastly add the crushed kasoori methi and garam masala. Then turn off the flame.
Pour it in a serving bowl. Garnish with green coriander and serve.
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Boil the potatoes partially. Also soak the cashews.
Peel the potatoes and cut each potato in 4 pieces. Deep fry these potatoes till they turn golden in colour.
Chop the onions roughly. Keep aside.
In a mixer, grind together the hung curd, onions, soaked cashews, ginger, green chilli, turmeric powder, red chilli powder, coriander powder and make a smooth paste.
In a wok take 1 tbsp oil to heat, add in the cumin seeds. Add the asafoetida once the cumin seeds crackle.
Next add in the curd paste and cook on a medium flame while stirring continuously till the oil separates itself.
Add salt as per taste and cook for a minute. Then add cream or malai and cook it for 3 to 4 minutes.
Pour in milk and let it come to a boil. Add the fried potatoes, let it cook for 5-6 minutes on a low flame.
Lastly add the crushed kasoori methi and garam masala. Then turn off the flame.
Pour it in a serving bowl. Garnish with green coriander and serve.
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