Grind cashew nuts in the small jar of a grinder until smooth powder and mix with 1½ tablespoons water to make cashew nut paste.

Crush ginger, garlic and green chilli in the same jar of grinder and make a paste.

Blanch the onions and make onion puree. (Cut onion into big pieces and cook in hot water for 4-5 minutes. Drain water and crush onion in a grinder to make onion puree.)

Make tomato puree by crushing tomatoes in the small jar of grinder.

Cut boiled potatoes into slices . (1/4 inch thick).

Sprinkle with salt .

Heat 2½ tablespoons oil in a pan over medium flame.

Shallow fry potato slices until it become light brown.

Drain them and place them on paper napkin to absorb excess oil.

Heat remaining 1 tb sp oil in the same pan over medium flame.

Add ginger-garlic-chilli paste, bay leaf and cardamom .

Sauté for few seconds.

Add onion puree and sauté until it turns light brown and oil starts to separate.

Add tomato puree and sauté until oil starts to separate from sides.

Add cashew nut paste and sauté for 1 to 2 minutes.

Add turmeric powder, red chilli powder, garam masala, coriander powder and salt.

Mix well and cook for a minute. Add 3/4 cup water.

Bring mixture to a boil.

When it starts boiling add fresh cream, mix well and cook for 2 minutes.

Add the potato slices and kasoori methi .

Turn off the flame and let curry stand for 5 minutes.

Transfer prepared Aaloo Pasanda in a serving bowl and garnish with kasoori methi.