1 lb baby potatoes (skin-on), washed and cooked in the microwave until mostly cooked (about 15 minutes), depends on your microwave power
Handful of cashew nuts, soaked in half cup water for about an hour
1 tablespoon ginger garlic paste
1 large red onion, thinly sliced
1/2 cup vegetable / canola / peanut oil
1/2 teaspoon cayenne powder
1 tablespoon curry powder
1 tablespoon dried fenugreek leaves, finely crushed
1.5 cups tomato puree
Salt to taste
Heat oil in a 5 qt saute pan over medium heat and saute onions for about 15 minutes, or until golden brown in color. Stir frequently.
Add ginger garlic paste and cook for another 3-4 minutes, stirring every minute.
Puree onions, cashew nuts using tomato puree and bring it back to the saute pan.
Add the powdered spices, mix and cook covered for about 10 minutes or until oil starts coming out of the puree mixture. You will see drops of oil floating in the puree, which means that the puree is ready.
Add potatoes, adjust salt and add a teaspoon of sugar, OPTIONAL.
Cook covered for 5-7 minutes on low heat. You may want to add some water if the curry gets too dry, about half a cup of water. Serve!