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photo by Trisha Rudra
Peel the potatoes, pierce them with a fork on all sides, and dunk them in cold water while you prepare the masala paste.
Boil the chopped/quartered onions, cashews, tomatoes in a cup of water.
Strain, peel tomato skins.
Put them in a mixer/blender, and make a paste with the ginger and garlic.
Heat a pressure cooker, add ghee.
Add the bay leaves, and fry the potatoes until they turn golden.
Add the masala paste, and the dry masalas.
Cook this on a low flame for 10 minutes or until the masala oozes ghee, and turns nice and bhuna.
Season with garam masala powder.
Add water, sufficiently...to boil the potatoes.
Give them 3 whistles or until potatoes are soft.
Lastly, garnish with coriander, and if gravy is thin, cook for a few minutes to get a makha-makha (dry gravy) finish :) You can also boil the aloos and then cook them, but I like this way better.
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