Boil the potatoes and cut into cubes.

Heat oil in a pan and sauté the potatoes until golden brown. Remove and set aside.

In the same pan, add more oil, then add carom seeds and cashew nuts. Sauté until golden brown.

Add garlic and onions and sauté until they turn transparent.

Add red chillies and curry leaves; sauté for a minute.

Add tamarind paste and sugar; combine well. Add salt to taste.

Add the potatoes and cook for 2-3 minutes.

Remove from heat and add coriander leaves. Taste and adjust salt if needed.

Transfer to a serving plate and serve hot.