Goanese Potato Curry

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Serves 4.
Ingredients

• 4 cups big chunks of potatoes
• 1 large tomato
• 2 tbsp oil
• salt to taste

For the paste

• 2 whole onions
• 2 tsp poppy seeds (khus-khus)
• 25 (1") piece cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 2 peppercorns
• 2 tsp coriander (dhania) seeds
• 3 whole dry kashmiri red chillies , broken into pieces
• 3/4 cup freshly grated coconut
• 5 cloves of garlic (lehsun)
• 3 tsp oil

Method
For the paste

1. Put 1 teaspoon of oil in a frying pan and fry the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies for a few minutes. Keep aside.
2. Put the onions straight on the gas and roast until they become black. Peel and discard the blackened layer and slice the onions. Keep aside.
3. Put 2 teaspoonss of oil in a frying pan and fry the coconut for 1 minute.
4. Mix all these ingredients and garlic and blend to a smooth paste in the blender by adding a little water if required.

How to proceed

1. Cut the tomatoes into big pieces, add 2 cups of water and cook. When soft, prepare a soup by passing through a sieve. Keep aside.
2. Heat the oil in a kadai and add the potatoes, salt and ¾ cup of water.
3. Cover with a lid and cook till the potatoes are done.
4. Add the paste, tomato soup and salt (if required) and bring to a boil. Serve hot