Dum Aloo

You Need
1 pound Baby New Potatoes
3 tablespoons Oil
2 Onions, sliced and fried until brown
1 cup plain Yogurt
4 Black Cardamom pods
1 tsp Fennel
2" Cinnamom stick
1 1/2 inches Ginger root, finely chopped
4 cloves Garlic, finely chopped
1 1/2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric Powder
2 tsp Cashews, soaked and ground to a paste with water
1 cup Water
1 tsp Salt (as per taste)

Parboil the potatoes, peel and saute in oil until golden. Drain and set aside, leaving oil in the pan.
Puree the onions and half the yogurt in a blender.
Fry the cardamom, fennel and cinnamon in a dry pan until the spices start to smell fragrant, then blend or grind to a powder, set aside.
Saute the ginger and garlic in the oil left from frying the potatoes, then add coriander, cumin, turmeric and cayenne powders and stir for 1 minute.
Whisk the remaining yogurt and add together with the nut paste. Heat, then put in the potatoes, water and salt and simmer, uncovered, until the potatoes are tender
Stir in the reserved ground spices and onion mixture and serve.