Heat oil in a pan or wok. Add cumin seeds. Let them splutter.
Add finely chopped onion and salt. Cook till translucent.
Add garam masala, red chili powder, turmeric. Stir for few seconds.
Add finely chopped tomatoes or Puree. Cook till tomatoes become mushy.
Add kolhapuri curry masala. Sauté for few seconds.
Add water. Cook stirring often until it changes its color and become bit thick. Adjust consistency as per your preference.
Add fresh cashew nuts, Diced Potatoes, a 3/4 portion of coriander leaves. Mix well. Coat well with the masala. Add 2-3 tablespoon water.
Cover it with a plate. Pour some water over it. Cook for 4-5 minutes on a low flame. Keep checking in between. add warm water if required.
Cashew nuts will be little soft once cooked. Don’t overcook.
Garnish with remaining coriander leaves and Serve hot with chapati, rice or naan or rice crepes.
Kolhapuri Curry Masala - Dry roast each dry ingredient separately including grated dry coconut.
Remove it on a plate. Let it cool. Blend it into a fine powder. Keep aside.
Add oil in a non-stick pan. fry thinly sliced onion until browned.
Fry garlic and ginger pieces for a minute.
Grind it together into fine paste.
Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
Transfer it in airtight container and store into refrigerator.