Potatoes In Creamy Carrot And Cashew Gravy

I made this gravy two days back. I had very limited choice of vegetables at home, the basic ones like potatoes, onions and some carrots.

Initial plan was to make potato stir fried rice and carrot raita. Then I thought I’ll make potato stew and rice. Finally ended up creating a new recipe. As always, it just fell in place as I started cooking.

It came out very well and I was really happy with the texture and flavour. Happiness doubled when my family also gave a thumps up for my new creation:)


Baby potatoes – 1/2 kg

Onion – 1

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Oil – 1 tbsp

Mustard – 1 tsp

Cardamom- 2

Cloves – 2-3

Cinnamon- 1/4th inch

Hing( asafoetida/ perungayam) – 1/4th tsp

Salt to taste

Lemon juice – 1 tsp

Chopped coriander leaves- 2 tbsps

For the masala

Peeled and chopped carrot- 1/2 cup

Khuskhus – 1 tbsp

Grated coconut – 1 tbsp

Cashew nuts – 2 tbsps

Saunf( fennel seeds/ sombu) – 1/2 tsp

Garlic – 2-3 cloves


Wash and pressure cook the potatoes for 2-3 whistles.

Peel and cut the potatoes. Keep it aside.

Peel, wash and chop onions finely.

Grind the ingredient mentioned for the masala to a smooth paste.

Heat oil in a pan. Add mustard. When it starts spluttering, add the cardamoms, cloves and cinnamon. Sauté for few seconds. Add the chopped onions. Sauté till the onions turn pink.

Now add the boiled potatoes, turmeric powder, red chilli powder, hing and salt to taste. Mix well. Sauté for few mins and add 2 cups of water. Let it cook for few mins.

Add the ground paste and mix well. Check for the seasonings. If the gravy is very thick, add some water( it should be in pouring consistency).

Let the gravy cook on a medium flame till r oil starts floating on top.

Take it off the gas. Add the lemon juice and mix well.

Garnish with chopped coriander leaves and serve hot with rice / roti 🙂