Ingredients

• 1 large - coconut, scraped,
• 2 tbsp - coconut, grated coarsely
• 2 - green chillies
• 2 - red chillies
• 4 flakes - garlic peeled
• 1 large - potato boiled
• 1 cup - mixed boiled vegetables
• 2 tomatoes - boiled, pureed and strained
• 1 capsicum - chopped into chunks
• 2 - onions chopped
• 1 tbsp - coriander, finely chopped
• 1/2 cup - fresh cream
• 5-6 - cashews
• 1 inch - stick cinnamon
• 2 - cloves
• 1 - bay leaf
• 2-3 - peppercorns
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustards seeds
• salt to taste
• 2 tbsp - ghee or oil

How to Make Goan Potato Curry

• Dry roast and grind cinnamon, pepper, cloves, bay leaf and cumin.
• Stir fry onion in 1 tsp. ghee, till transparent, and stir fry grated coconut till brown.
• Grind coconut with 2 cups water, strain to get a thick milk.
• Grind tomato puree, red chilli, half of fried onions, fried coconut, garlic to a paste.
• Grind cashews to a powder.
• Fry potato chunks in the remaining ghee till golden. Drain and keep it aside.
• Repeat the same for capsicums.
• Add mustard seeds, mixed vegetables, stir for a minute, add ground spices and mix.
• Add fried onions, ground paste, cashew powder, coconut milk and stir till it starts to boil.
• Finally add fresh cream and garnish with chopped coriander leaves.
• Serve hot.