Ingredients
½ kilo potato
1 tablespoon kaju/ cashew nut pieces
1 tablespoon roasted khuskhus/ poppy seeds
2 teaspoons  dhane/coriander seeds powder
1 teaspoon jeera/cummin seeds powder
2 teaspoons red  mirchi/chilli powder
Salt as per taste
2 teaspoons  lasun/garlic paste
1 teaspoon adrak/ginger paste
½ cup scraped fresh coconut
½ cup finely chopped onion
½ cup oil
½ cup tomato puree (4 medium size tomatoes)
For Tadka - Rai, Hing, Haldi
6 cups warm water

Method

1) Wash, peel and cut potato into big sized cubes
2) Grind coconut, onion, garlic, ginger, poppy seeds, cashew nuts, jeera, and coriander seeds and make a paste.
3) Make a tomato puree.
4) Heat oil in a kadai and deep fry potato pieces till they turn a light golden colour. Keep fried potato pieces aside.
5) Heat oil then add rai, when it crackles, add hing, haldi and ground masala. Cook for 2-3 minutes, stirring constantly.
6) Add tomato puree, red chilli powder, and salt and cook till oil separates from the masala.
7) Add water, fried potato pieces and bring it to a boil.
8) Boil for five minutes on a low flame. Garnish with chopped fresh green coriander.

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