Soak cashews in warm water for 30 minutes. Drain the cashews and grind with 4 tbsp water, until you get a smooth paste.
Heat ghee in a non-stick pan over medium flame. Once it is hot, add the boiled potatoes. And cook until they become golden in colour. Then transfer them to a plate and keep it aside.
In the same pan, add green cardamoms, cumin seeds, cinnamon stick, cloves and bay leaves. Cook until fragrant.
Add ginger and green chillies. Saute for a minute.
Then pour the cashew paste, give it a good mix and cook for 1 minute.
When the cashew paste thickens slightly add salt and sugar. Mix well.
Lower the flame and pour yoghurt. Cook for 3-4 minutes.
Pour water, increase the flame to high and allow it to come to a simmer.
Then add the fried potatoes and let the curry simmer for 5 minutes.
Lower the flame again and pour fresh cream. Mix it well.
Turn the flame off and add chopped coriander leaves.
Serve Navratri dahi aloo with singhare ki kachori.