Soak cashew nuts in hot water and grind it to a fine paste. This is added to give richness to the gravy.
Heat oil/butter in a pan, add bay leaf, cumin seeds (jeera), when it sizzles, add finely chopped onions and saute until onions turn brown. Continuous stirring is required. You can add a little salt to speed up the process.
Then add ginger-garlic paste and saute for a few more minutes.
Add cashew nut paste and cook for a few more minutes.
Then add the shallow fried potatoes, 3/4 cup of water and cook covered for 6-10 minutes on low heat.
Add cream (amul cream or dairy cream) if preferred.
Garnish it with coriander leaves and thinly sliced ginger.
Enjoy it hot with rotis,chapati, parathas, plain rice or any pulao (without tomato base).
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