Thursday, August 18, 2011


Aloo/Potatoes1/4 kg (peel and cut into chunks)
Tomatoes2 medium sized (diced)
Onions2 medium sized chopped
Green chillies4-5 slit
Fresh shredded coconut 1/4th
Poppy seeds1tbsp
Ginger garlic paste2 tsp
Whole garam masala 2  cardamom
4  cloves
1” cinnamon
1  marati mogga/moggu
(into coarse powder)
Mint 15 - 20 leaves
Cilantro 2 tbsp (chopped)
Curd1/4 th cup
Water1 cup
Oil3 tbsp

  • Heat oil in a pressure pan. 
  • Meanwhile, grind poppy seeds and coconut together into fine paste. Keep aside.
  • Fry coarse powdered whole garam masala and mint leaves for few seconds.
  • Then add onions and turn till light brown.
  • Then add green chillies, ginger garlic, coconut and poppy seeds paste and fry till nice and brown.
  • Add potatoes and tomatoes. Mix, cover and cook for 5Min's.
  • Then add curd, turmeric, red chilly powder and salt. Mix and cook for another 5 Min's.
  • Add water and cilantro. Mix and close it with cooker lid.
  • Cook on high flame up to 3-4 steams.
  • Allow pressure to release. If gravy is watery boil for sometime.
  • Off the flame and serve with roti’s and pulavo’s.

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