Start with cold water, place potatoes in water, bring to a boil, and cook for 5 minutes. Drain then cool. When potatoes are cool, peel off skin. Use meat of potatoes for potato salad or in this case Nepali potato curry.
Make cheese sauce
Place soaked and drained cashews in a food processor or blender. Add Dijon mustard, salt, nutritional yeast flakes and water and puree until cashews are pureed completely. You may need to add more water to thin it out. Run the mixture through a fine mesh strainer to get out any chunks of cashews that did not get pureed.
In a pot put in the margarine, once melted and hot add the garlic, and spices. Cook for a few minutes to allow the garlic and spices to blossom. Once you can smell the garlic carefully add the cashew mixture and stir. Reduce heat and cook for 10 minutes, adding water as needed.
Finish dish
While the cheese sauce is cooking, heat oil in a firer or in a skillet on medium high heat. Place a corner of the skin in the oil and if it bubbles then it is time to fry. Fry for a few minutes until skins become a golden to dark golden brown. Place on paper towel lined plate or pan and immediately salt and pepper.
Once potatoes and sauce is done place potatoes on a large plate and generously ladle the cheese sauce on top. Garnish with fresh parsley and paprika. Eat immediately.