Cook Time: 20 minutes
Potatoes/Aloo/ Bangaladumpa: 3 large
Onion : 2 medium sliced
Tomato: 1 large diced
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tsp
Coconut milk: 1/2 cup
Curd/yogurt: 3 tsp beaten
Poppy seeds: 1 tsp
Cumin coriander powder: 1 tbsp
Garam masala: 1 tsp
Red chili powder: 1 tsp
Turmeric: 1 tsp
Salt to taste
Water: 1.5 cups
Cilantro/coriander leaves: to garnish
Elachi/ green cardamom: 2
Cloves : 3
Cinnamon :1" stick
Wash, boil, peel and cut the potatoes into 1" pieces.
Heat 3 tbsp of oil in a pan and the ingredients for tempering and fry for 1 minute.
Add curry leaves, green chilies, onion, turmeric and salt. Sauté till the onions turn translucent.
Add ginger garlic paste and sauté for 30 seconds.
Add tomatos and cook until they turn mushy.
Add potatoes and the spice powders and mix well. Cook for 2 minutes.
Add coconut milk, water and beaten curd. Mix well and close lid, cook for 5 minutes.
Make a paste of poppy seeds, add that to the curry and mix well. Cook for 1-2 minutes until the gravy is thick, turn off the stove.
Garnish with cilantro.
Serve hot with roti, naan or rice.
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