Cost Breakdown

Critical Success Points

• • Marinating the potatoes ensures the spices penetrate the flesh
• • Partial frying the potatoes prevents them from becoming soggy later
• • Grinding the birista‑cashew paste with minimal water keeps the gravy from becoming watery
• • Saute the paste until most moisture evaporates; this is key to a rich, non‑watery gravy
• • Keep the gravy slightly thinner initially because fried potatoes will thicken it as they absorb liquid

Safety Warnings

• • Hot oil can splatter – use a splatter guard or keep a lid nearby
• • Handle the blender carefully; hot onion‑cashew paste can cause steam burns