PREPARATION

1. Take a pressure cooker, add 430 grams potatoes, 1 teaspoon salt, 250 milliliters water and cover it with lid.
2. Cook until you hear 2 whistles.
3. Open the lid and remove it from heat.
4. Drain and peel the potatoes.
5. Heat 1 tablespoon ghee in a skillet, add 60 grams lotus seeds and roast for 5 - 7 minutes on medium heat.
6. Remove it from heat and keep aside.
7. In a bowl, add 40 grams cashews, 80 milliliters water and soak for 30 minutes.
8. Transfer this into a blender and blend it into a paste. Keep aside.
9. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 tablespoons green chili and stir well.
10. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon coriander powder and stir again.
11. Then, add the blended cashew paste and mix it well.
12. Cook for 2 - 3 minutes on medium heat.
13. Add 50 milliliters water and mix it well.
14. Now, add the boiled potatoes and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add the roast lotus seeds, 3 tablespoons coriander and mix it well.
17. Cook for another 5 - 7 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.