whole spice, 4 cloves, 6 black peppercorns, 2 cardamom, 1 star anise, 1 inch cinnamon, 1 teaspoon black cumin seeds
1 sprig curry leaves
1 cup onion (175 g), chopped
1 tablespoon ginger garlic paste
½ cup tomato (100 g), chopped
2 green chiles, chopped
12 cashews
2 tablespoons poppy seeds
2 tablespoons coconut powder, (fresh or dried)
1 tablespoon garam masala
1 tablespoon red chili powder
water
salt
1 teaspoon turmeric powder
1 handful coriander leaves, chopped
Nutrition Info
Calories 318
Fat 13g
Carbs 46g
Fiber 6g
Sugar 5g
Protein 6g
How to Make It
1. Step
Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
2. Step
Heat a pan on medium-high heat and add oil.
3. Step
Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
4. Step
Add the ginger garlic paste and mix well. Let cook for 2 minutes.
5. Step
Add chopped tomatoes and a little salt and cook until tomatoes are done.
6. Step
Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
7. Step
Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
8. Step
Turn off the heat, garnish with coriander leaves and serve with naan or rice.
