Peel skin slightly poke potatoes with fork
Paraboil potatoes. Dry with towel and fry in hot oil for 3 minutes. Keep it aside
Soak cashews in warm water for 20 minutes. Discard water. Grind onions, cashews and tomatoes to form smooth paste
Heat oil in a pan. Add bay leaf and cardamom. stir well
Add green chillies and ginger garlic paste. Saute until raw aroma goes away
Add ground puree and saute until raw taste goes off and mixture leaves sides
Add spice powders and salt. Mix well
Add curd ( should not be sour) and stir well
Add baby potatoes and water. Bring to boil. Reduce heat, cover and cook until potatoes are tender
Add crushed kasuri methi and cream for additional taste. Mix well. Garnish with fresh corriander leaves. Serve hot
