Serves 4 People
Gathering: 10 minutes
Final Product: 60 minutes
Ingredients: 1 bag baby potatoes, 1 cup fat free marinara sauce, ½ cup crushed cashews, green gravy, 2 onions, 4 green chilies, 4 cloves of garlic, ¼ crushed ginger, ¼ bulk of cilantro
Vagar: 2 bay leaves, 2 red dry chili peppers, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon turmeric, red chili powder, coriander powder, 15 teaspoon Kashmiri chili powder for red color
Preparation: In a dip sauce pan, fill half way with water, and add the potatoes with skin Boil them for 15-20 minutes Let them cool down for 10 minutes Now take the skin off the potatoes and poke holes into them with a fork, so the gravy can go inside Now, for the gravy, get another or same saucepan with leftover boiled ½ cup water from potatoes Put the pan on medium flame and add bay leaves, dry chilies, green gravy, red marinara sauce, and all the spices Let everything cook together for 5 minutes Now add crushed cashews and potatoes and cook for another 5 minutes Let the gravy dissolve with the potatoes When the oil has been released from the cashews, which is the sign that everything is properly cooked Garnish it with chopped cilantro.
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