Ingredients:
- approx 1 1/2 pounds potatoes, chopped
- water for boiling
- 1/2 tsp turmeric powder
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp ground cloves
- 1 inch cinnamon stick
- 3 tbsp olive oil
- 3 onions, diced
- 1/2 cup tomato sauce
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/3 cup cashew pieces
- 2 tbsp chopped fresh cilantro
Preparation:
In a large pot, cover the potatoes with water and boil just until barely tender. Remove from water and peel if desired.In a large skillet, lightly toast all of the spices over low heat for just a minute or two, then add the oil and onions, and cook for another five to seven minutes over low heat.
Add the tomato sauce, salt and chili powder, and cook on low for another five to seven minutes. Gently stir in the cashews pieces and the potatoes. Cover, bring to a slow simmer, and allow to cook for at least ten minutes, adding a bit more liquid if needed.
Top with fresh cilantro and serve.
