Cook the potatoes. Pressure cook the baby potatoes for 1 whistle on high, then simmer for 6 minutes. Peel.

Make the base. Heat the oil in a pan. Add the onions, dried red chillies and ginger. When the onions turn pink, add the tomatoes and salt. Cover and cook until the tomatoes soften.

Fry the potatoes. Fry the peeled potatoes in oil until lightly browned.

Blend. Blend the tomato onion mixture with the cashews. Return to the pan with 1/4 cup of water.

Add the masala. Add the turmeric, hing, salt, garam masala, red chilli powder, jeera powder, raw mango powder and kasuri methi.

Simmer. Add the fried potatoes, mix well and simmer for 8 minutes. Finish with coriander and ghee. Serve with rice or roti.