Soak 10 cashews in hot water for 20-30 minutes. Meanwhile, boil 250g of baby potatoes in a pan of water over medium heat for 12-15 minutes, until tender, and drain.
Blend the drained cashews with 100g of chopped onions, 1 piece of ginger, 1in / 2.5cm long, 5 garlic cloves, ½ teaspoon of fennel seeds, and 2 tablespoons of water until smooth. Blend in ¼ cup of plain yogurt.
Heat 2 tablespoons of ghee in a heavy pan. Fry 1 piece of cinnamon stick, 1in / 2.5cm long, 2 cloves, 2 green cardamom pods, 1 Indian bay leaf (tej patta), and ½ teaspoon of shahi jeera (black cumin seeds) until fragrant.
Add the paste and sauté over low to medium heat for 7-8 minutes. Stir in ¼ teaspoon of turmeric, ½ teaspoon of red chili powder, ½ teaspoon of ground coriander, and ½ teaspoon of garam masala.
Add 1 cup of water and the potatoes, and season with salt. Cover tightly and cook over low heat for 10-12 minutes, then turn off the heat and leave covered for 3-4 minutes.
