Ingredients

• 4 to 5 - medium potatoes (scrubbed, peeled and chopped into large chunks)
• 1 tsp - fennel seeds
• 1 tsp - cumin seeds
• 1/4 tsp - turmeric
• 1 tbsp - tamarind paste
• 1/4 cup - tomato puree
• 1 tsp - garam masala
• 1/4 cup -light cream
• 1 tsp - kasuri methi (dried fenugreek leaves)
• 2 tbsp - broken cashews, toasted
• 1 tsp - cardamom powder
• Salt to taste
• 1 tbsp - oil

How to Make Banarasi aloo

• Bring a saucepan of water to a boil and add the potatoes.
• Simmer until potatoes are slightly soft.
• In a separate pan heat oil and add fennel, cumin, tamarind paste, turmeric, garam masala, cardamom powder in a tbsp of oil.
• Stir for few seconds and then add the potatoes.
• Once the spices have coated the potatoes well, add the fenugreek leaves. Stir for 2 to 3 mins.
• Now add rest of the ingredients and mix well to coat the potatoes. Cook for 5 more minutes till the raw smell leaves.
• Serve hot garnished with some cilantro and cashews.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/