In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
Add cilantro garam masala, lemon juice and sugar. mix well.
Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.