Ingredients

Small potatoes ( aloo// alugedde)—12 to 15

Tomato—2 medium sized

Onion (irulli//pyaz)—2 medium sized

Garlic ( belluli )—2 to 3 pods

Ginger (shunti//adarak)—small piece

Roasted cashew nuts—6 to 8

Oil—3 tablespoon

Tej patta—1

Cardamom pods (ellaki//elaichi)—3 pods

Jeera (jeerige//cumin seeds)—1 teaspoon

Curd (mosaru//dahi)—1 /2 cup

Salt—to taste

Sugar—1 teaspoon

Spice powders

Red chilli powder—1 teaspoon

Dhania powder (coriander powder)—1 teaspoon

Jeera powder (jeerige powder)—1 teaspoon

Amchur powder ( dry mango powder)—1/4 teaspoon

Garam masala powder—1/2 teaspoon

Wash and peel the skin of potatoes.

Grind together tomato,onion,cashews to a smooth paste in a blender or mixer grinder jar .

Chop ginger and garlic finely.

Heat oil in a pan or thick bottomed kadai,once hot add bay leaf,cardamom pods,jeerige and sauté on low flame.

Then add ground tomato paste and let it come to boil.

Then add all the spice powders and mix well together.

Add in curd salt and sugar and mix well.

Finally add the potatoes and let it cook in low flame till aloos turn soft.

Keep covered with a lid and keep stirring in between.

( you can also boil aloo separetly and add to masala mix and simmer )

Once done serve with rotis,naan,rice etc.