1. Boil potato peel them and cut it into cubes.

2. Heat oil and butter in kadai add cumin seeds. Once it done add chopped onion and green chilli. Saute until onion becomes thin and shiny.

3. Now add ginger garlic paste to this. Once raw smell goes off add tomato.

4. Add all the masala powders one by one and cook until oil from the gravy comes out off the edges.

5. Now add potatoes and peas. Mix nicely to the gravy. Now Grind the cashews with milk and add to the gravy.

6. Let this gravy cook for another 5 minutes in low flame.

7. Garnish with coriander leaves or fenugreek leaves.

8. Goes well with roti.