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:
- Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
- 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.
