Soak cashew nuts in 1/4 cup warm water for 15 mins
Meanwhile microwave or boil baby potatoes in mild salted water for 15 mins till fork tender
Peel and keep ready. If the baby potatoes are a bit largish, halve them.
Poke holes all over the potatoes with a toothpick.
Now grind the soaked cashewnuts, onion, ginger and garlic to a smooth paste along with the soaked water.
Heat 1 TBSP oil in a pan and saute the potatoes for 3-4 mins on low flame till they are a tad crispy. Drain
In the same pan, add the remaining oil.
Splutter caraway seeds / Shahjeera. Add the ground cashew-onion paste and saute on low flame for 3-4 mins till raw smell disappears.
Now add the dry spice powders listed above including salt.
Add tomato puree, Homemade veg stock and mix well. Cover and cook for 8-9 mins, stirring the gravy occasionally.
Let the oil leave the sides of the pan.
At this point, check for salt and spices and adjust.
Once done, tip in the sautéed baby potatoes and mix gently , taking care not to break the potatoes.
Let it simmer on low for 3-4 mins
Finish with crushed Kasuri Methi and Chopped fresh Coriander
Serve hot with any Thepla , Naan , Roti or any flatbread.