Peshwari Aloo

10-12 Baby Potatoes, boiled and peeled
½ cup Cashewnuts
2 big Onions, cubed
1 cup Tomato Puree
1-cup Fresh Mint Leaves
2 Bay Leaves
2 Cloves
½ tsp Fennel Seeds
1 tbsp Chopped Ginger
1 tsp Garam Masala
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Pomegranate Seed Powder (anardana powder) - optional
1 tsp Chilli Powder
Salt, as needed
Oil, as needed

In a pan add 2 tbsp oil and fry the onions till the raw smell leaves. Let it cool.

Grind the onions, cashews, mint leaves and ginger into a thick paste. (Add garlic if needed).

In a deep-bottomed pan add some oil and fry aniseed, bay leaves and cloves. When the aroma arises, start adding the onion paste, tomato puree, and all the other powders. Give a good stir, simmer the stove to medium and add a cup of water, as the gravy keeps getting thick.
Let it cook for a while. Now add the potatoes and leave it for another 10 minutes. Garnish with some fresh cilantro, fresh cream, chopped onions and mint leaves.