Potato Kurma

Ingredients:

• Potatoes- 3 medium
• Onion- 2 medium, roughly chopped
• Green chilies- 2 slit and cut
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp
• Red chili powder- 1/2 tsp
• Oil- 2-3 tbsp
• Yogurt- 1/4 cup

For Paste:

• Coconut pieces- 1/8 cup
• Cashews- 7-10
• Poppy seeds- 1/2 tsp (Khas khas)
• Ginger- 2 inch piece
• Garlic- 4 cloves, peeled
• Cardamom- 3
• Cloves- 3
• Cinnamon- 1/2 inch stick
• Water- as required to make it into a smooth paste

Method:

1. Wash, peel cut and parboil the potatoes for 5-7 minutes. We do not want to potatoes to be too soft. 
2. Do not throw away the remaining water after boiling.
3. Meanwhile grind the 'paste' ingredients by adding some of this water. Make it into a smooth paste.
4. Heat oil in a non-stick or heavy bottom pan and add mustard seeds, cumin seeds. 
5. As the mustard splatters add the green chilies and onion. Cook til the onions are soft an light brown.
6. Now pour in the paste and add some of the cooked water. 
7. Add salt, turmeric powder, red chili powder and mix well.
8. Let it come to a boil. Now add the boiled potatoes along with the remaining water and mix well.
9. Let it boil for 3-5 minutes. Keep the heat in simmer.
10. Meanwhile beat yogurt into a smooth paste. Add this slowly to the cooking curry. Stir continuously so that the yogurt does not split. 
11. Let it cook for 2 minutes Turn off the heat before the gravy starts to boil. That will result in splitting of yogurt.
12. Top with chopped coriander. Let it sit for 5 minutes.
13. Serve with rice, roti, biryani, pulav, jowar roti or puri.