Goan potato curry recipe

Ingredients :

Use 1 large coconut, scraped,
Use 2 tablespoons coconut grated coarsely
Use 2 green chillies
Use 2 red chillies
Use 4 flakes garlic peeled
Use 1 large potato boiled
Use 1 cup mixed boiled vegetables
Use 2 tomatoes, boiled, pureed, strained
Use 1 capsicum chopped into chunks
Use 2 onions chopped
Use 1 tablespoon coriander finely chopped
Use 1/2 cup fresh cream
Use 6 cashews
Use 1 stick (1″ size) cinnamon
Use 2 whole cloves
Use 1 bayleaf
Use 3 peppercorns
Use 1/2 teaspoon cumin seeds
Use 1/2 teaspoon mustards seeds
Use salt to taste
Use 2 tablespoons ghee or oil

Preparation:

Dry roast cinnamon, pepper, cloves, bayleaf and cumin. Grind to a fine powder, keep aside.
Stir fry onion in 1 tsp. ghee, till transparent. Stir fry grated coconut in 1 tsp. ghee till browned lightly.
Grind coconut with 2 cups water, strain to get a thick milk. Grind together tomato, red chilli, half of fried onions, fried coconut, garlic to a paste. Grind cashews to a powder, keep aside.
Heat remaining, ghee, fry potato chunks till golden, drain keep aside. Fry capsicums, drain keep aside. Add mustard seeds, allow to splutter. Add mixed veggies, 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. Add fried veggies, simmer to thicken. Stir in fresh cream, garnish with chopped coriander, serve hot.