Creamy Spiced Potato and Cashew Curry

1.Heat oil in a large pot over medium heat. Add cumin seeds and mustard seeds, and let them sizzle for a few seconds until fragrant.

2.Add the chopped onion and sauté until golden brown, about 5-7 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

4.Add the diced potatoes to the pot and mix well with the onion mixture.

5.Sprinkle in the turmeric powder, garam masala, black pepper, hing, cloves, and cinnamon stick. Stir to coat the potatoes evenly with the spices.

6.Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

7.While the potatoes are cooking, drain the soaked cashews and blend them with the curd until smooth and creamy.

8.Once the potatoes are cooked, stir in the cashew-curd mixture, mixing well to combine. Cook for an additional 5 minutes to heat through and allow the flavors to meld.

9.Remove from heat and let the curry sit for a few minutes before serving.