Recipe source: Justindianfood
2 large potatoes or 10-12 baby potatoes
1 small onion chopped
1 cup fresh tomato pulp
2 tsp ginger garlic paste
1 cup milk
2 + 2 tbsp oil
2 bay leaves
Coriander leaves to garnish
5-6 Kashmiri chili (remove seeds to make it less spicy if required)
½ tsp whole peppercorns
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ “ pc cinnamon
2 tbsp grated coconut (fresh or dry)
Boil potatoes. Peel and cut into big cubes if using large potatoes.
Heat 2 tbsp oil in a non-stick pan and fry potatoes till all sides are brown. Keep aside.
Add rest of the oil to the pan and add bay leaves.
Stir and add onions and saute till transparent.
Add ginger garlic paste and stir for few mins.
Add ground powder and mix well till raw smell disappears.
Add tomato pulp and stir for few mins.
Add potatoes, mix well and add milk. Check salt.
Simmer for few mins and take off fire.
Garnish with coriander leaves.
Serve hot with chapatis.