(Serves 4)

INGREDIENTS-

1/2 kg or 3 cups baby potatoes - boiled and peeled

5-6 cloves garlic - crushed

2 onions - sliced fine

3-4 green chillies - chopped fine

1 tsp. turmeric powder

3 tbsp. broken cashew nuts

1/2 cup yogurt

1 tsp. amchur (dry mango powder)

salt - to taste

Tampering-

4-5 tbsp. oil

2 tsp. saunf (anise)

1 tbsp. rai (mustard seeds)

1/4 tsp methi (fenugreek seeds)

1/2 tbsp. kalonji (onion seeds)

1 tbsp. jeera (cumin seeds)

METHOD-

- Mix together cashew nuts and yogurt. Keep it aside.

- Heat oil and add the tempering ingredients. Stir well.

- Add garlic, onions and chillies. Roast until brown.

- Add turmeric powder and baby potatoes. Cook for five minutes.

- Add cashew - yogurt mixture. Stir well.

- Add dry mango powder and salt.