Cashew Potatoes

Ingredients

• 600 g small waxy potatoes
• Salt
• 70 g cashews
• 1 piece ginger (about 2 cm)
• 2 cloves garlic
• 1 tsp ground coriander
• 0.5 tsp dried chili flakes
• 0.5 tsp cumin
• 1 pinch Cinnamon powder
• 200 g yogurt
• 5 tbsp ghee
• 2 onions
• 1 bay leaf
• 2 cloves Allspice
• 1 handful fresh cilantro leaves

Instructions

1. 1.

   Wash the potatoes and cook in boiling salted water for about 15 minutes. Then drain, let cool slightly, peel.

2. 2.

   Grind the cashews finely with a food processor, mix with about 5 tbsp water in a bowl and let sit briefly. Peel and finely chop the ginger and garlic. Grind the spices in a mortar. Stir the ginger, garlic, and ground spices into the yogurt.

3. 3.

   Pan‑fry the potatoes in ghee until crisp brown, then remove. Peel the onions, slice into strips, and sauté in the remaining ghee. Add the bay leaf and allspice, cook briefly. Pour in the yogurt and cashew mixture, simmer for about 5 minutes. Add ~150 ml water and the potatoes, season with salt, and simmer another 10 minutes until the potatoes are tender (check occasionally with a sharp knife). Wash the cilantro, shake dry, tear leaves from stems, roughly chop, and fold into the potatoes. Serve in bowls.