Potato Curry With Coconut Milk

Ingredients:
Garlic                            -     2 cloves
Cinnamon                      -    2" piece
Cloves                            -     4
Fennel Seeds                   -   ¼ tsp.
Black Peppercorns          -   4
Potatoes, medium sized -   4, peeled, cubed
Onion                             -  2, sliced
Green Chilies                -  2 to 3, slit
Ginger                           -   2'"piece, chopped
Red Chili Powder         -   2 tsp.
Coriander Powder         -   2 tsp.
Turmeric Powder          -    2 tsp.
Salt                               -     as required
Coconut Milk               -     ½ cup, semi- thick

For tempering:
Oil - 4 Tbsp.
Mustard Seeds -2 tsp.
Shallots - 4, chopped
Curry Leaves- 1 sprig
Method:

1. Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
2. Combine the chopped potatoes, onions, green chilies, ginger, red chili powder, coriander powder, turmeric powder, salt & 1 cup of water in a pressure cooker.

   3. Pressure Cook for about 3 to 4 whistles or until the potatoes are done. Break the potatoes into small pieces.

4.  Mix in the coconut milk and simmer for 3 to 4 minutes & switch off flame.
5. Prepare the tempering(optional step) by spluttering mustard seeds, shallots & curry leaves in hot oil.
6. Once the onions turn golden brown. Pour the tempering into the prepared curry, stir & serve with any Indian breads or appam.

Note:
* Tempering is an optional step.
* Adjust the quantity of water as required.