Instructions

1. In a pan, dry roast red chillies, coriander seeds, poppy seeds, cumin seeds and coconut. Let them cool and grind them to fine powder.
2. Beat the plain yogurt.
3. In a pressure cooker, heat oil and add cloves, cardamom and cinnamon.
4. Add the sliced onions to it and fry until brown.
5. Add ginger garlic paste to it and fry until the raw smell of ginger garlic paste is gone.
6. Add the cubed potatoes, peas, ground masala and the beaten plain yogurt and mix.
7. Add the water and sufficient salt and pressure cook for 3-4 whistles.
8. After the pressure has come down, simmer the gravy for 10min or until it thickens.
9. Garnish with coriander leaves and serve hot.