Ariso Recipes
50 minutes.
Mughlai
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To create the creamy potato delight, soak the cashew nuts in warm milk for about 10 minutes. later, blend them into a smooth paste using a blender. set it aside.
Blend the tomatoes to create a fine puree and keep it aside.
Heat oil in a heavy-bottomed pan. add the cubed potatoes and fry them until they turn golden and crispy. remove them onto a kitchen paper towel to remove excess oil and keep them aside.
In the same pan, add ghee and let it melt. then add carom seeds (ajwain) and let them become fragrant.
Add finely chopped onions, ginger, and garlic. saut„© them until they become soft and translucent.
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