INGREDIENTS

• 10-12 Potatoes (small potatoes, peeled)
• 1 cup yoghurt
• ¼ cup tomato puree
• 3-4 tbsp cilantro (coriander leaves)
• 1 white onion, finely chopped
• 2-3 garlic cloves, minced
• 1 inch ginger, minced
• 3 tsp Eagle Aloo Subzi Masala
• 1 tsp Eagle Kashmiri Mirch Powder
• 10-12 Cashews (soaked in milk and grinded)
• ¼ cup milk (to soak cashews)
• Salt to taste
• 4 tbsp canola oil

PREPARATION

• 01Wash the potatoes. Peel off their skin and prick each potato 3-4 times with a fork.
• 02Heat 3 tbsp oil in a heavy bottom non-stick sauce pan. Add potatoes and cook until they become crispy and brown from all the sides.
• 03Remove potatoes on a plate lined with a paper towel in order to remove the extra oil.
• 04Discard half of the oil from the pan. In the remaining half, add onion, garlic and ginger and saute until onions become soft.
• 05Then add Eagle Aloo Subzi Masala and Eagle Kashmiri Mirch Powder and mix well.
• 06While onions cook, grind cashews to a paste with soaking milk.
• 07Then add cashew paste and tomato puree for 2-3 minutes until oil separates.
• 08Now add yoghurt, one tbsp at a time and mix after each addition until all yoghurt is in.
• 09Continue to cook for another 5 minutes at high heat.
• 10Then add fried potatoes and 1 cup of water.
• 11Mix and allow the gravy to simmer for next 5-6 minutes over low heat.
• 12Remove from heat and garnish it with finely chopped cilantro.
• 13Serve hot with your choice of your bread or rice.