Boil potatoes with enough water, only for one or two whistles in a pressure cooker.

Open once the pressure is off, drain away the water, let them cool down, peel and cut into pieces.

Chop big onion.

Prepare ginger garlic paste with 5 garlic pods and a piece of ginger, if not available readily.

Heat a kadai with two tbsp of oil, season with cloves, cinnamon and fennel seeds.

Saute chopped onions until they become soft and transparent.

Now put ginger garlic paste and saute until the raw flavor disappears completely.

Add chopped tomatoes and cook well until soft.

Put the spices like turmeric powder, chilli powder and coriander powder. Mix well with the masala. Pour half cup of water to cook the masala.

Let it boil for few minutes and add the ground coconut, cumin paste with some water.

Stir well, cover with a lid and cook for five minutes.

Add the boiled potatoes and required salt for the gravy along with a cup of water.

Adjust the quantity of water to get the correct consistency. Furthermore, Keep in mind that potato and coconut/cashew, while cooking tends to absorb water from the gravy. Hence add extra water as and when required.

After adding potatoes, close with the lid, let the gravy boil for five minutes.

Finally add garam masala, coriander leaves and switch off immediately.

Serve with crispy dosas, chapati, idli and poori. Similarly, this potato curry goes well with rice too.