required:oil-3 tbsp,cinnamon-1"piece,ginger&garlic paste-1 heaped tsp,bayleaf-1,green chilli-4,tomato-1 small and chopped,white poppy seeds-2 tsp,curd made from whole milk which is not sour-2 cups,cashews-4,onion-2 handfuls finely chopped, boiled potatoes-3 medium diced into cubes, roasted coriander pd-1/2 tsp,coriander leaves-little,salt-according to taste,turmeric pd-1/4th tsp, coconut pieces-3 tsp
method
grind green chilli,coconut,poppy seeds, cashews together.boil the potatoes and peel.press them so that they are broken down into random medium size pieces.heat a non stick pan with oil and tip in cinnamon, bayleaf.when they change color add onions, turmeric pd and fry on low flame for few sec.add ginger&garlic paste and fry for a min again on low flame.tip in tomato and potato and mix well.add the ground paste.when the potatoes are slightly toasted then add beaten curd,coriander pd,when a bubble appears.turn off and add coriander
tips
do not brown onions
adjust with cream if necessary if curd is sour
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