Lingkan Reang
Pressure cook and peel 20 baby potatoes, prick them.
Fry the potatoes in 4 tbsp oil until golden brown and set aside.
In the same pan, heat 3 tbsp oil and saute cumin, bay leaves, and cardamom until fragrant.
Add onion and ginger-garlic paste, cooking until the onion is golden.
Mix in spices, tomato puree, and cashew paste, cook until oil separates.
Stir in yogurt, fried potatoes, water, and simmer for 20 minutes, finish with coriander, kasuri methi, and garam masala.
Enjoy with roti!