Potato curry

                                                                POTATO CURRY

INGREDIETS

• Potato – 2 medium
• Onion chopped – 1
• Tomato chopped – 1
• Red chilli pwdr – 1 tsp or as per taste
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 1 tsp
• Turmeric pwdr – ¼ tsp
• Oil – 1 tbsp
• Few whole garam masala – bay leaf, clove , cardamom, cinnamom, jeera
• Freshly grated coconut – ¼ cup
• Roasted Saunf / fennel seeds – 1 tsp
• Green chilli – 1
• Cashew – 4
• Poppy seeds / melon seeds – 1 tsp
• Ginger garlic paste – 2 tsp
• Salt to taste
• Coriander leaves finely chopped for garnish

PREPARATION

1. Peel the skin of the potato and dice them into medium size. Keep it in water,
2. Grind coconut + fennel seeds + cashew + poppy seeds + green chilli into a fine paste.

METHOD

Heat oil in a cooker , add whole garam masala and let it splutter.

Add finely onion and fry till brown light brown.

Add ginger garlic paste ad fry till raw smell leaves.

Add tomato and cook till becomes soft and oil separates.

Add chilli pwdr + turmeric pwdr + coriander pwdr + garam masala pwdr + salt and fry.

Add the coconut paste and stir fry for 1 min.

Add potato and mix well.

Add water as required [ 1 or 2 cup ] and pressure cook till soft [not mushy – 2 whistles]

Once the pressure releases open and garnish with coriander leaves.

Simmer it on low flame for 2  or 3 min. [ semi thick gravy ]

Serve with rice /chapatti /idli /dosa /appam

NOTES

1. Adjust masalas as per taste.
2. My procedure pictures got deleted..will update next time.

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