Punjabi Aloo

Serves: 4 

Calories: 430/serving
Potatoes3 largeroasted
Onion2 largechopped
Tomatoes4 medium romachopped
Cashew1/4 cup
Green chili2 smallchopped
Garlic2 cloveschopped
Ginger1 inch piecechopped
Yogurt2 tbsp
Garam masala1 tsp
Red chili powder1 tsp
Sugarto taste
Saltto taste
Wateras needed
Cilantrofew stalksminced
Roast & Grind:
Bay leaves2 small
Cloves2-3 small
Cinnamon1 inch piece
Cardamom2-3 black
Cumin1 tsp
Coriander1 tsp

  1. Fry onion, ginger, garlic and green chilis on high heat with little sugar and salt
  2. Add cashews, fresh masala powder, garam  masala, salt, red chili powder, turmeric and asafoetida until well blended
  3. Add tomatoes, more salt and cook on medium-high until tomatoes break down
  4. Blend to paste and add back to pan on low heat
  5. Add beaten yogurt, water as needed and adjust seasoning
  6. Add the roasted potatoes, cover and let cook fr 5-10 minutes on lowest heat
  7. Garnish with cilantro and cream/butter