Adapted from Manjula's Kitchen
Serves 4 to 6
I love curries and this Indian-style one is one of my very favorites. The richness of the dish comes from cashews and yogurt rather than cream or coconut milk and the potatoes are a surprisingly satisfying centerpiece of this vegetarian dish.
Ingredients
- 2 medium potatoes, large dice
- 1 carrot, large dice
- 1 red bell pepper, chopped into pieces
- 12 cashew nuts
- 2 tomatoes chopped
- 1 green chili chopped
- 1/4 inch of ginger
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1/8 teaspoon hing
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon red chili powder, adjust to taste
- 1/2 cup yogurt
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- spinach
- 1/4 teaspoon garam masala
- 2 tablespoons chopped cilantro
Preheat the oven to 400. Toss potatoes and carrots in oil and curry powder, salt and pepper. Put in a baking dish and roast in the oven until the potatoes are cooked through, about 40 minutes. Halfway through cooking, stir the potatoes
Grind cashews into powder-like consistency. Keep aside.
Puree tomatoes, green chili and ginger. Keep aside.
Add oil in a pan, over medium heat. Stir fry peppers 3-4 minutes and set aside
Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.