Potatoes And Peas In Cashew Cream |
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Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 3 |
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This is DEFINITELY not for those counting cals or who are on a diet;) This is for those who can eat all they like, and still look good and feel great. Ah, someday, I will, too :) Ingredients:
4 potatoes, cut into cubes |
1 cup frozen peas |
1 large onion, chopped |
2 teaspoons ginger-garlic paste |
1/2 cup tomato puree |
salt |
1 teaspoon red chili powder |
1/2 teaspoon turmeric powder |
1/2 cup cashews (soaked for 4 hours) |
2 tablespoons ghee |
oil, to deep fry |
Directions:
1. Deep fry the potatoes in oil till done.
2. Heat ghee in a pan.
3. Saute the onions in it till transparent.
4. Add the ginger-garlic paste and saute for 2 minutes.
5. Add tomato puree, salt, chilli and turmeric powder.
6. Stir till the puree boils.
7. Add the peas and potatoes.
8. Grind cashewnuts and add to the gravy.
9. Simmer till the gravy becomes thick.
10. Serve with hot rotis (Indian flatbreads) or puris.
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