Potato Masala Curry

Ingredients

• 2 units Potato
• 1 unit Tomatoes
• 2 units Onions
• 5 tablespoons Coconut oil
• 2 inches Cinnamon stick
• 3 units Green cardamom pods
• 5 units Cloves
• 1 unit Star anise
• 5 units Garlic flakes
• 2 inches Ginger
• 2 units Dry red chillies
• 0.75 tablespoon Fennel seeds
• 0.5 tablespoon Cumin seeds
• 2 tablespoons Coriander seeds
• 1 tablespoon Black crushed pepper
• 3 sprigs Curry leaves
• 4 tablespoons Coconut (shredded)
• 1 teaspoon Poppy seeds (Soak in 4 tablespoons water for 20 minutes.)
• 1 teaspoon Turmeric
• 1 tablespoon Salt
• 1 teaspoon Mustard seeds

Instructions

1. 1In a pan, heat 1 tablespoon of oil. Add cinnamon, cloves, cardamom, and star anise. Sauté briefly, then add garlic flakes, ginger, red chillies, fennel seeds, coriander seeds, black pepper, and curry leaves. Add cumin seeds and sauté well. Allow to cool, then grind into a powder using a mixer grinder. Add a little water to form a smooth paste.
2. 2Grind the shredded coconut and soaked poppy seeds into a fine paste. Set aside.
3. 3In a vessel, heat oil and add mustard seeds, curry leaves, and chopped onions. Sauté until the onions turn golden brown. Add turmeric and the prepared spice paste. Mix well and add a little water.
4. 4Add chopped potatoes and tomatoes to the vessel. Cover and cook on low flame for 8 minutes. Uncover and add the coconut paste. Mix well, cover, and cook for an additional 5 minutes. Once boiling, add 2 tablespoons of coconut oil and coriander leaves. Cover and cook on low flame for 10 minutes. Serve hot with chapatis or rice.