Dum Aloo

Boil the Baby potatoes until 80% cooked. Peel their skin and prick them all over with a fork.

Heat 40 grams of Ghee in a deep pan. Deep-fry the pricked Baby potatoes until they are golden brown and crispy. Remove and set aside.

For the gravy paste, roughly chop the Onion, Green chili, and Tomatoes. In a separate pan, add a small amount of water and simmer the chopped Onion, Green chili, Tomatoes, and Cashews until the Onion is translucent and Tomatoes are soft. Let it cool, then blend into a smooth paste.