ALOO TOMATO GRAVY

Aloo/Potatoes	1/4 kg (peel and cut into chunks)
Tomatoes	2 medium sized (diced)
Onions	2 medium sized chopped
Green chillies	4-5 slit
Fresh shredded coconut	1/4th
Poppy seeds	1tbsp
Ginger garlic paste	2 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)
Curd	1/4 th cup
Water	1 cup
Oil	3 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.