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.