Chapati is served mostly for dinner at my home. I strongly believe that it is voluntarily included in south indian menu nowadays thinking it would reduce weight. But I came to know recently, it is a myth and rice provides little more calories to chapati, but nothing extra ordinarily as we think.
Well, now towards the recipe.. I am really bored with mixed vegetables in gravy. So thought why not include some other veggies. Potato was lying in my kitchen untouched for so many days. I would say Potato is prepared only when all other veggies go out of stock. But this time, I pity potatoes and wanted to use it first. So made this curry with Potato and my favorite Peas.
Potato (Big) 1
Peas 1/2 cup
Tomatoes (Medium sized) 3
Onion (Medium sized) 1
Cashew nuts 8-10
Ginger Garlic Paste 1 tsp
Grated Coconut 3 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1/4 tsp
Butter and Oil
Bay Leaf 1
Cinnamon a small piece
Fennel and Cumin seeds few
Cook Potato. Chop it into small cubes. Chop Onions into thin strips. (I read in a food blog, cut onions into half moons, I wonder how innovative the blogger's words are.!!!! )
Grate Coconut. Cut Tomatoes and grind together with cashews.
In a pan, add butter and oil. When they become hot, all the ingredients mentioned under "To temper" one by one. When they turn slightly brown, add the ginger garlic paste and onions.
Fry till the onions change their color to light brown. Now add the Tomato paste. Fry till the raw smell goes off and the oil separates.
Now add all the Masala Powders. Fry till its raw smell goes off. Pour little water, Salt and Peas. Cook for few minutes and then add boiled & cubed potatoes.
Add enough water and allow boiling. When the gravy is almost done, add the grated coconut and boil until the gravy reaches the desired consistency.
Serve with Chapati