Kaju Batata Masala – Cashewnut Potato Curry

• Soak 10-15 cashewnuts in warm water and keep aside for 1/2 an hour. If they have the skin on you may peel them before making the curry.

• Dry coconut powder  : In a small pan add dry coconut and roast well. Roast until they are slightly brown. Do not let them turn black. Grind it fine without adding any water and keep aside .
• Onion Coconut Paste : In the same pan add 1/2 tsp oil and add the onions and fry them until they turn brown then add grated wet  coconut . Roast the coconut too.
• Grind the onion and coconut together in to a paste and keep aside.

To make the gravy :-

• In a deep bottomed pan heat 3tbsp of oil and add 1/2  finely chopped onion and asafoetida saute.
• Add the chopped tomato and saute and add the ginger garlic paste and saute.
• Add the Red chilli powder and turmeric and mix well.
• Add the potatoes and mix.
• Add salt and cover the pan and let the potatoes cook ( keep an eye and keep stirring occasionally so that they dont brown)
• Add the cashew nuts and mix well.
• Add the ground coconut and onion paste and add water to obtain a desired consistency.
• Adjust the salt and add dried coconut and garam Masala.
• Bring the curry to a boil stirring it at regular intervals.
• You may add coriander for garnish if desired.
• Serve the curry hot along with chapatis or best eaten with Vadas.

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