POTATOES IN SPICY GRAVY

METHOD OF PREPARATION

INGREDIENTS

Choose either small Baby potatoes or if large potatoes, dice into 2cm cubes. Take a little oil in a Kadai and sauté cook potatoes till they are properly cooked after adding a little water. This should take about 15 minutes. If you are short of time, pressure cook the diced potatoes till 3/4 th cooked. But take care to add a little salt before pressure cooking. Set aside the 3/4 cooked potatoes. Grind the dry spices together to a fine powder and set aside. Make a paste of Green spices and set aside . Now take enough oil in a Kadai and heat , add a pinch of Mustard seeds to check if properly hot. When the mustard starts crackling , add Onion paste and fry till oil starts leaving. Now add Tomato puree and allow it to boil. Add fresh curds and let it simmer for further three to four minutes. Add all the green spices and dry spices and let the gravy simmer for two to three minutes. Now add potatoes and salt and pressure cook for one whistle. Let the steam subside. Check if potatoes are properly cooked or not. I would suggest you to cook this dish in a pressure pan. Garnish with freshly cut Kothumalli and sliced green chillies and serve steaming hot.

Enjoy!!! 
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Potatoes 500 gms.
Fresh curd 1 cup
Onion paste 1/2 cup
Tomatoes puree 1 cup
Sugar 1 spoon
Salt to taste

GREEN SPICES
Curry leaves 1 spring
Ginger 2* piece
Coriander Leaves 1/2 Bunch
Green chillies 2 to 3 Nos.

DRY SPICES
Cardamom 4 to 5 nos.
Cinnamon stick 4 Nos. 1" pieces
cloves 5 Nos.
Pepper 1/4 spoon
Chilli powder 1 spoon
Turmeric powder 1 spoon
Dhania and Jeera powder 1+1/2  spoon