Heat oil in a heavy bottomed pan and fry the sliced onions till brown and remove.
Fry the cubed potatoes in the same pan till brown and remove.
Grind the brown onion and garlic to a paste and add to the hot oil.
Add turmeric powder, chilli powder, garam masala, salt and sugar.
Fry on low heat for a minute and add the tomato puree.
Now add the potatoes and sufficient water.
Cover and cook for 3 mins.
Grind the cashew nuts to a smooth paste and add to the gravy and simmer.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.