- Potatoes – 4 small
- Onions – 2 medium sliced
- Ginger -garlic crushed – 2 tspn
- Fennel seeds – 1/4 tspn
- Gren chilly – 1 slit
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 heaped tspn
- Chilly powder – 1 -2 tsp
- Garam masala powder – 1/2 tspn
- Coriander leaves – 2 tblspn (optional)
- Coconut milk (3rd extract) – 1/2 cup
- Coconut milk (2nd extract) – 1 cup
- Coconut milk (1st extract) – 3/4 cup
- Salt as required
- Oil – 2 tblspn preferably coconut oil
- Boil the potatoes a pressure cooker with salt and 1/4 tsp turmeric powder. Once cooked, peel the potatoes and cut into cubes.
- Take a heavy bottomed pan. Keep in a medium low flame. Add oil to the pan
- When the oil is hot, add fennel seeds, followed by slit green chilly and curry leaves.
- Next add onions and sauce until translucent, then add crushed ginger-garlic paste. Salute until its raw smell goes and onions turn golden brown.
- At this point add 1/4 tsp turmeric powder and sauce. Next add coriander powder and saute until its raw smell goes and slightly starts changing colour. Add chilly powder and garam masala powder. Mix everything well.
- Add 3rd extract of coconut milk and boil. Add salt.
- Add the cooked potato pieces and mix well and cook until the potato pieces are well coated with the masala.
- Next add 2nd extract of coconut milk and let the gravy boil.
- Finally add the first extract of coconut milk, the thick coconut milk and switch off the flame before boiling.
- You can add chopped coriander leaves finally (optional). You can have this curry with rice, appam, idiyappam, pathiri etc.
- When adding coconut milk always mix in one direction, otherwise there are chances for curdling.