16-18 nos baby potatoes , boiled , peeled and deep-fried
4 cups roughly chopped tomatoes
2 tbsp oil
4 nos cloves (laung / lavang)
2 nos cinnamon (dalchini) sticks
2 nos cardamoms (elaichi)
1 pinch salt to taste
1/2 tsp sugar
2 tbsp fresh cream
2 tbsp finely chopped coriander (dhania)
2 cups roughly chopped onions
4 nos green chillies , roughly chopped
10 nos garlic (lehsun) cloves
1/4 cups broken cashewnuts (kaju)
2 tsp fennel seeds (saunf)
1/4 tsp turmeric powder
6 nos whole dry kashmiri red chillies
1 tsp cumin seeds (jeera)
1 tbsp for the garnish : finely chopped coriander (dhania)
Directions
Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool. also make a paste of onion garlic nd green chilli.
Blend in a mixer to a smooth purée. Keep aside.
Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.
Add the fried potatoes and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with naan or parathas.
