Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories378.8 kcal (19%)
Total Fat5.7 g (8%)
Carbs75.7 g (29%)
Sugars12.9 g (14%)
Protein15.2 g (30%)
Sodium1858.3 mg (93%)
Fiber15 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Marinating Potatoes
3potatoes
medium, chopped lengthwise, washed
½ tspsalt
¼ tspturmeric powder
1 tspred chilli powder
½ tspginger-garlic paste
GG paste
For Cashew Onion Paste
Tempering Spices
Remaining Ingredients
Instructions
Step 1
1. Marinate Potatoes
Step 2
• Chop potatoes lengthwise and wash.
Step 3
• Add salt, turmeric, red chilli powder, and ginger-garlic paste.
Step 4
• Mix and keep aside.
Step 5
2. Make Cashew–Onion Paste
Step 6
• Fry 2 medium onions until golden.
Step 7
• Transfer them to a blender with cashews and curd.
Step 8
• Blend into a smooth paste.
Step 9
• Meanwhile, fry the marinated potatoes until golden and soft.
Step 10
3. Prepare the gravy
Step 11
• In the remaining oil, add bay leaf, peppercorns, cloves, cumin seeds, and cardamom.
Step 12
• Add tomato puree and cook until oil separates.
Step 13
4. Add paste & spices
Step 14
• Add the cashew–onion paste.
Step 15
• Add turmeric powder, coriander powder, red chilli powder, and salt.
Step 16
• Cook until the oil separates again.
Step 17
5. Finish the curry
Step 18
• Add fried potatoes and cook for 10 minutes.
Step 19
• Add garam masala, kasuri methi, green chillies, and coriander.
Step 20
• Mix gently.
Notes
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