April 16, 2008



2 medium potatoes
1/2 cup fresh or frozen peas
1/2 onion chopped
1 tomato (optional)

For Gravy:

1/2 cup yogurt
1/2 cup fresh or frozen grated coconut
1/2 tsp medium hot Red chili powder
1 tsp Garam masala

1 tsp sugar
1 cup water

For tempering:

1 tsp Mustard seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
5 curry leaves(optional)
1 tsp ginger paste
1 tsp garlic paste


1. Grind coconut, red chili powder, garam masala, salt and sugar in a grinder

2. Heat oil in a pan, add all tempering ingredients one by one.

3. Add ginger and garlic paste and chopped onions and saute for a while.

4. Add chopped tomato, potato and peas and 1/2 cup water and let them cook for few mins.

5. Add coconut paste after potato is cooked.

6. Now, add yogurt and stir. Add 1/2 cup water only if you think the gravy is too thick.

Serve hot with rice/chapati/roti.


1. You can add red chili powder, garam masala and salt in the later stage (after adding yogurt), if you think its less.

Also See:
1. Aloo palak
2. Aloo palak ke paranthe
3. Raw mango kaayrasa