PREPARATION

1. In a mixing bowl, add 85 grams cashews, 90 milliliters warm milk and soak for 1 hour.
2. Now, transfer it to a blender and add 1 teaspoon garlic cloves, 1 teaspoon green chili, 1/2 teaspoon salt and blend it a smooth paste.
3. In a another blender, add 15 grams dry red chili, 60 milliliters warm water and blend it a smooth paste.
4. Then, in a mixing bowl, add 200 grams hung curd, blended cashew paste, blended red chili paste, 1/2 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon chaat masala, 2 tablespoons lemon juice, 1 tablespoon ginger garlic paste, 2 tablespoons roasted gram flour, 1 tablespoon tandoori masala and mix it well.
5. Now, add 400 grams boiled potatoes and mix it well.
6. Transfer this mixture into a baking tray and spread it evenly.
7. Preheat the oven to 350°F/180°C. Bake for 40 minutes.
8. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon cumin and saute 1- 2 minutes.
9. Add 150 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 1 teaspoon salt, 200 grams tomato and Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
11. Add 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon coriander powder and mix it well.
12. Add 100 milliliters water, 1 teaspoon garam masala, 1 teaspoon tandoori masala and mix it.
13. Then, add baked potatoes and mix it well.
14. Cover it with  lid and cook for 5 - 7 minutes 
15. Then, mash them with food masher.
16. Remove it from heat.
17. Serve.