Peel, wash and prick potatoes with a fork. Deep fry over medium heat in oil until potatoes are golden brown in color. Keep aside. Heat oil in a pan. Add onion paste and cook until light brown. Add cashewnut paste and yogurt. Cook few seconds. Add ginger paste and garlic paste. Cook few seconds. Add red chili powder, coriander powder, turmeric powder and tomato puree. Cook for few more minutes. Add 2 ½ cups of water. Bring it to a boil and add fried potatoes. Season with salt. Reduce heat to low. Add garam masala and methi. Continuing cooking for ten minutes on a low heat. Finish with cream and serve hot.