Ingredients:
Baby Potatoes 12 to 15
One medium sized Onion
Oil 5 Tbsp
Heavy or light whipping Cream 1 cup
Salt to taste
Grind the following to a fine paste
Methi leaves 1 cup
One small Onion
Ginger 1/2 inch
Garlic 2 pods
Green chillies 8
Few Coriander leaves
Cinnamon 1/4 inch
Cloves 4
Cardamom 2
Cashew nuts 6
Water 1/2 cup
Method:
First boil or pressure cook baby potatoes with skin. If you use pressure cooker cook them until 3 whistles. Otherwise boil them for 10 minutes. Let them cool, then remove the skin and set aside. Now take the onion and cut it into small pieces. Heat oil in a pan, onions and fry them until they are translucent. Then add the potatoes and fry them for 5 minutes. Now add the ground paste, mix well and cover with a lid and cook for 10 minutes on medium flame. Add salt to your taste and then cook for another 5 minutes. Its time to add the cream, once the color starts to change. The curry goes very well with heavy cream rather than light one. But if you are really fat concerned, you may use light whipping cream or even half and half. My choice is heavy cream for this curry as i would want to get a rich gravy. Add the cream and then cook for another 10 to 15 minutes with occasional stirring. Your delicious curry is ready and you can serve hot with naan or rotis.
