Baby Potato Cashew Masala

Baby Potato Cashew Masala

Easy and delicious potato masala made with a tangy and rich tomato cashew paste. A perfect side dish for roti and chapati. It’s vegan too.

Here is an easy everyday recipe for baby potato gravy made with easy ingredients available in an Indian pantry. The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it. Do give it a try.

Kashmiri red chilli powder – This chilli powder is not very spicy but adds a very nice colour to the gravy. If using regular chilli powder, use less and adjust the chilli powder according to your taste.

Prepping the baby potatoes – Wash and boil the baby potatoes in a liter of water for 10-12 minutes until fork tender. I add a little salt to the potatoes while cooking (about half a teaspoon) so the potatoes are nicely seasoned. Once the potatoes are cooked, drain the water and set aside. Add cold water to stop cooking. Peel the skin of the potatoes and set aside. If the size of the potato is too big for a bite, cut in half.

Here are the things you can buy online for making this recipe
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Heavy Duty Indian Mixie https://amzn.to/3GptNKD

Here is the video of how to make Baby Potato Cashew Masala | Recipe For Baby Potato Curry Made with Tomato Kaju Masala Paste | Perfect Side Dish For Roti And Chapati

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baby potato cashew masala-1-3

Baby Potato Cashew Masala

Easy and delicious potato masala made with a tangy and rich tomato cashew paste. A perfect side dish for roti and chapati. It’s vegan too.

  • Total Time: 40m
  • Yield: 4 servings 1x

Ingredients

Scale

For the Masala Paste

1 tablespoon vegetable oil
1 pod garlic
1-inch ginger, chopped
1 cup onions, chopped
15 cashews
6 ripe tomatoes, deseeded
3/4 teaspoon salt

Other Ingredients

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1/4 onion, finely chopped
2 green chilies
1/2 teaspoon turmeric powder
1.5 teaspoon Kashmiri red chili powder
1/2 teaspoon garam masala
500 grams of baby potatoes, boiled and peeled
1.5 cups water
1/2 teaspoon salt
1/2 teaspoon sugar
2 sprigs of coriander leaves

Instructions

First, let’s make a masala paste for Baby Potato Cashew Masala

Heat oil in a pan. When the oil is hot, add the garlic. I have used country garlic for this recipe. The cloves of this variety are small and pungent. Regular garlic can also be used for making this recipe. Add chopped ginger, and chopped onions, and saute for a few minutes until the onions are light brown. Once the onions are brown, add the cashews and the chopped de-seeded tomatoes. Add the salt and mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.

Once the tomatoes are cooked and soft, remove from the heat and set aside to cool. Transfer the mixture to a mixie and grind to a smooth paste. Set aside.

Now let’s make the curry.

Heat a pan and add in the oil. Add the cumin seeds, finely chopped onions, and green chillies. Saute for a couple of minutes. Add turmeric powder, Kashmiri red chilli powder, and garam masala. Saute on a low flame for a few seconds. Add the cooked potatoes and mix well to combine. Add the ground masala paste and water. Add the salt and the sugar. The sugar is optional but it nicely balances the taste of the curry. Mix well to combine. Cover the pan with a lid and simmer for 3 minutes on a low flame. Finally, garnish with coriander leaves. Serve with roti or chapati.

Notes

The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 30m

Keywords: Baby Potato Cashew Masala

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