Serves – 2
Preparation time – 5 mins
Cooking ttime – 20 mins
- Oil – 2 Tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1 tsp
- Onion (chopped) – 1 cup
- Potato (medium pieces) – 1 medium
- Green chillies – 4 or to taste
- Ginger – small piece
- Garlic- 1 big clove or use 3 small cloves
- Cashews – 2 Tbsp
- Poppy Seeds – 2 tsp
- Coconut (fresh or frozen) — 2 Tbsp
- Red Chilli Powder – 1/2 tsp or tot aste
- Kitchen King Masala powder – 1 tsp or substitute with 1/2 tsp of garam masala powder
- Turmeric powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – pinch
- Salt – to taste
- Cilantro (chopped) – 2 Tbsp
- In a wide pan, heat oil and season with mustard seeds and allow to pop.
- Then add in cumin seeds and allow to sizzle, follwed by onion and potato.
- Cover and cook onion and potato together for 3 mins. Meanwhile blend green chillies, garlic, ginger to a coarse paste
- Add in the paste to the pan and mix well. Cook it again for 3 mins.
- Meanwhile roast cashews and poppy seeds in a microwave for a min, then get it out then again microwave for 30 secs to a min until they become golden in color.
- Take care you keep mixing the potato and onion mixture once in a while, so that everything cooks evenly.
- Make a smooth paste from cashews and poppy seeds using little water. It should not be able to find the grit from the poppy seeds, it should be really smooth.
- Add this paste to the 70 to 80 percent cooked potatoes, mix well.
- Add red chilli powder, coriander powder, cumin powder, kitchen king masala powder, turmeric powder, salt and enough water to bring the gravy to a right consistancy.
- Mix well and cover to cook till the potatoes are completely done.
- Finally garnish with cilantro.
- Serve with your favorite Indian bread.