Ingredients
The following ingredients have 4 Servings
- Potatoes - 2
- Onion - 1 (chopped)
- Tomato - 2 (finely chopped)
- Ginger-garlic paste - 1/2 tsp
- Green chili - 1
- Coriander Powder - 1/2 tsp
- Red Chili Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Whole garam masala - (1 cinnamon, 2-3 cloves & 1 bay leaf)
- Cumin Seeds - 1/2 tsp
- Salt - to taste
- Oil - 2 tbsp
- Curry leaves - 5
- Cilantro - for garnishing
- To Grind
- Grated Coconut - 1 cup
- Fennel seeds - 1/2 tsp
- Poppy Seeds - 1 tsp (or use 5-6 cashews or 1 tbsp roasted gram)
Instruction
- Peel the potatoes, wash it and cut into cubes. Chop the onion and tomatoes.
- Heat oil in a pressure cooker, add the whole garam masala, cumin seeds and curry leaves.
- Add the onions and green chili, fry till it turns golden brown.
- Add the ginger garlic paste for another minute.
- Next add the chopped tomatoes and cook it for 5 minutes.
- Now add the cubed potatoes along with red chili powder, coriander powder, turmeric powder and salt. Saute for 1-2 minutes.
- Add about 1.5 cups water, close the cooker and cook for 2 whistles. Switch off and the let the pressure go down.
- While the pressure comes down, grind together the grated coconut, fennel seeds and poppy seeds (or cashews) with sufficient water to a smooth paste.
- Open the cooker, switch on the flame and add this paste to the curry. Let the gravy simmer on medium heat for 5 - 7 minutes until oil floats on top.
- Garnish with chopped coriander leaves and switch off.
