ഉരുളക്കിഴങ്ങ് കറി ചപ്പാത്തിക്കും ചോറിനും ദോശക്കും ഈ ഒരു കറി മതി || Easy Potato Curry 

EASY POTATO CURRY
Fresh masala 1
Coconut oil - 1 tbsp
Cinnamon sticks - medium
Star anise - 1 small
Cardamom - 3 nos
Garlic - 5 big cloves
Cloves - 5 nos
Ginger - a big piece
Dried red chillies - As per taste
Fennel seeds - ¾ tbsp
Cumin - ½ tablespoon
Coriander seeds - 2 tbsp
Peppercorns - 1 ½ tbsp
Curry leaves if available
Masala 2
Thengakothu - 2-3 tbsp
Cus cus - 1 tsp soaked for 20 mins
Potato - 550g
Tomato - 1
Onion - 2 chopped
Coconut oil
Mustard seeds
Turmeric powder - ¾ tsp
Salt
Hi everyone, today I am here with a different and versatile potato curry recipe..
Before starting to prepare the curry, we need to prepare two ground masalas.
For the first one, heat a tablespoon of coconut oil in a pan and add two medium cinnamon sticks, one small star anise, three cardamom pods, five big cloves of garlic and a big piece of ginger, chopped, five cloves and start roasting the spices well.. next, add a few dried red chilies as per your taste preference, ¾ tablespoon of fennel seeds, half a tablespoon of cumin seeds, 2 tablespoons of coriander seeds and 1 ½ tablespoon of whole peppercorns and sauté well until all the spices turn aromatic.
If you have curry leaves available, add a few curry leaves at this point.
Once the masala is ready, let it cool down a bit and then add it to the smallest jar of the mixer grinder and grind it into a fine paste and set aside.
For the second masala, add a little coconut along with a teaspoon of cuscus that has been soaked for 20 minutes along with the water used to soak it and grind it into a fine paste as well.
Once both the masalas are ready, heat some coconut oil in a pan and add some mustard seeds and let it pop.
Once the mustard seeds have popped, add two finely chopped onions along with a few curry leaves if you have and sauté until the onions start to change colour to golden.
When the onions start to change colour to golden, add 3 x 4 teaspoon of turmeric powder and sauté until its raw smell goes away.
When the raw smell of turmeric has gone, add the first masala along with some water needed for the gravy and then add 550g of potato cut into chunks along with salt to taste..
now, let the flame be on a medium for the potato to cook in the masala..
Once the potato has cooked in the gravy, add the second coconut paste, mix well and let it cook on the lowest flame possible for around 5 to 10 minutes.
Next, add 2 tablespoons of coconut oil on top of the curry and close it with a lid and let it simmer for another 10 minutes.
With this, our curry is ready to be served..!