Instead of deep frying the potatoes, I sauteed them in some Olive Oil to get that browned look and I used some low-fat milk instead of heavy cream to get that richness in the gravy. The taste is still wonderful!
This is what you need:
10-15: new baby potatoes
1 tbsp - Paprika ( you can add more if you'd like)
Boil the new potatoes first and let them cool. Peel the skin off and set aside. In a wide pan, heat some oil, about 1.5 tbsp, and add the nigella seeds. Add the peeled potatoes and saute on medium heat until they get a brown hue all over. While the potatoes are browning, make the sauce. You'll need your blender for this. Blend the cashews, onions, tomatoes, ginger, garlic and the jalapeno. Make a thick puree. Make sure there are no lumps.
Here's my latest food post on Food Network Canada website: Taj Mahal - A Review.