This is another Indian-style dish. The idea of adding ground nuts, whether it be cashews or almonds, to a dish is mainly a north Indian thing. Many such dishes can be found, for example, in Lucknow cuisine. Some of them are very rich, with added butter and cream. This particular dish is less rich, having no dairy produce in the ingredients. It is my own invention but the spice mixture and manner of cooking are sort of north-Indian-ish.
Ingredients
600 -700g of potatoes
A handful of cashew nuts
3 or 4 tomatoes
1 onion
A small piece of root ginger, peeled and chopped
A half teaspoon of mustard seed
A teaspoon of coriander seed
2 cloves
1 cardamom
A few aniseeds and black peppercorns
A half teaspoon of cumin seed
A third of a teaspoon each of chilli powder and turmeric powder
A large pinch of dried methi leaves
Salt
Oil
Peel and cut the potatoes into roughly 4 cm pieces. Chop the onion and fry it with the ginger for a few minutes before adding the potatoes, reducing the heat a little and frying for another few minutes with a lid on the pan.
While the potatoes are cooking, roast and grind the whole spices. Add them to the pan, stir then add the chopped tomatoes and salt. Replace the lid and cook until the potatoes are soft, adding water as necessary to prevent the ingredients sticking to the pan and burning. Grind the cashew nuts until they begin to form a paste and add to the pan along with the methi, towards the end of cooking time and add a little more hot water to make a gravy if the mixture seems too dry.
Serve with rice or bread and perhaps a raita or Indian salad.