ngredients

  • 12 nos baby potato
  • 1 tsp red chillie powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp fennel seeds powder
  • 1/4 tsp jeera powder
  • 1 tbsp curd
  • 1/4 tsp pepper powder
  • a generous pinch turmeric powder
  • 2 tsp chopped coriander leaves
  • salt to taste
  • water as needed

To roast and grind:

  • 1 no big onion
  • 2 nos tomatoes
  • 5 cloves garlic
  • a tiny piece ginger
  • 6 nos cashews

To temper:

  • 1 tbsp oil
  • 1 tsp whole pepper corns
  • a small sprig of curry leaves

Instructions

  • Rinse small potatoes well to get rid of the mud smell.Then pressure cook for 3-4 whistles in medium flame.Peel of the skin and cut into halves. Set aside.
  • Chop the veggies and get ready. In a pan add onion,tomato,ginger,garlic and saute until tomatoes turn slightly mushy. Finally add cashews.
  • Cool down then transfer to a mixer jar.Grind it to a fine paste, Set  aside. In a pan heat oil add pepper corns and curry leaves, let it splutter.
  • Add the masala paste and cook for 2 mins.Then add red chilli powder, fennel seeds powder,garam masala powder and jeera powder.
  • Add salt,pepper powder and turmeric powder. Mix well and cook.
  • Add 1/4 cup to thin the gravy, let it boil for a good 5mins.
  • Finally add cooked small potatoes and cook for a minute. Then add curd.
  • Mix it then garnish with coriander leaves and switch off.Serve with nan, roti or chapath