1. Boil potatoes until half cooked, let it cool and peel. Prick potatoes with a fork. Deep fry until potatoes are golden brown.

2. Heat 2 teaspoon oil in separate utensil, add methi (fenugreek seed) Add onion when methi turns dark. Cook onions until light brown.

3. Add cashew nut and yogurt. Add ginger paste, garlic paste, red chili powder, garam masala, coriander powder and turmeric powder, Stir for a few seconds.

4. Add tomato and cook on medium heat for few minutes then add salt to taste.

5. Add 1 ½ cups of water and bring sauce to boil before adding the fried potatoes in it and cook on low heat for 8-10 minutes or till the potatoes are cooked through properly.