untill half cooked. Let it cool
Peel it. Prick potatoes
with a fork. Deep fry until potatoes
are golden brown.
Heat 2 teasppon oil
in separate utensil. Add methi. Add
onion when methi turns dark. Cook
onions until light brown.
Add cashewnut and
yogurt. Add ginger
paste, garlic paste, red chili powder,
garam masala, coriander powder, and
turmeric powder.Stir for a few seconds.
Add tomato and cook
on a medium heat for few minutes.
Add 1.5 cups of water.
Bring sauce to boil.
Add fried potatoes.
Cook for 8 to 10 minutes on low heat