To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water. Chop them into cubes.

Preheat oven to 450 degrees Fahrenheit. Line a baking pan with cooking spray.

Add 1/2 teaspoon of oil to the cubed potatoes. Combine them well and place them evenly on a baking tray.

Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish.

Once it is browned and cooked, remove them from oven and keep aside.

Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste.

In a non-stick kadai, add oil and heat over medium flame. Once the oil is hot, add bay leaf and saute for a minute.

Add cumin seeds and saute until they splutter. Now, add chopped onions and cook until they become transparent.

Add the remaining spice powders and combine them well.

Add yogurt and saute until water evaporates.  Add milk and water to the curry. Cook until the milk boils and simmer the gravy.

Finally, add baked potatoes and chopped coriander leaves to the gravy. Cook until the gravy thickens and the potatoes blend evenly with the spices.

Serve Mughalai Shahi Kaju Aloo Ki Sabzi along with Whole Wheat Lachha Parathas and Cucumber Chilli Raita for a weekday meal.