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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Potato(peeled and cubed) - 5 nos
- Cashew nuts - 1/2 cup
- Onions(paste) - 2 nos
- Tomatoes(finely chopped) - 2 nos
- Ginger(garlic paste - 1 tbsp) -
- Cumin seeds(powdered, Jeerakam) - 1/2 tsp
- Chilly powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Mustard seeds - 1 tsp
- Lemon juice - 3 tbsp
- Curry leaves - 2 springs
- Coriander leaves(finely chopped) - 6 springs
- Pepper powder - 1/2 tsp
- Water(As reqd) -
- Coconut oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat coconut oil in a pressure cooker and splutter mustard seeds.
- Add in the curry leaves and onion paste. SautT them.
- Then add in the ginger-garlic paste and cumin powder. SautT for 2 minutes on low flame.
- Sprinkle in chilly powder and turmeric powder. Fry for 1 minute on low flame.
- Pour in the lemon juice and cashew nut paste. Mix well and allow it to simmer for 5 minutes on low flame.
- Garnish with coriander leaves and pepper powder.
- Cashew potato gravy is ready. Serve hot with rice, parota, chapatti, etc.
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