Preparation Time: 10 minutes 

Cook Time: 20 minutes 
Serves: 4
Potatoes/Aloo/ Bangaladumpa: 3 large 
Onion : 2 medium sliced
Tomato: 1 large diced
Green chilies: 2 slit 
Curry leaves: 1 sprig 
Ginger garlic paste: 1 tsp 
Coconut milk: 1/2 cup
Curd/yogurt: 3 tsp beaten 
Poppy seeds: 1 tsp 
Cumin coriander powder: 1 tbsp 
Garam masala: 1 tsp 
Red chili powder: 1 tsp 
Turmeric: 1 tsp 
Salt to taste 
Water: 1.5 cups 
Cilantro/coriander leaves: to garnish 
For tempering: 
Elachi/ green cardamom: 2
Cloves : 3
Cinnamon :1″ stick 
Wash, boil, peel and cut the potatoes into 1″ pieces.
Heat 3 tbsp of oil in a pan and the ingredients for tempering and fry for 1 minute. 
Add curry leaves, green chilies, onion, turmeric and salt. Sauté till the onions turn translucent. 
Add ginger garlic paste and sauté for 30 seconds.
Add tomatos and cook until they turn mushy.
Add potatoes and the spice powders and mix well. Cook for 2 minutes. 
Add coconut milk, water and beaten curd. Mix well and close lid, cook for 5 minutes.
Make a paste of poppy seeds, add that to the curry and mix well. Cook for 1-2 minutes until the gravy is thick, turn off the stove.
Garnish with cilantro.
Serve hot with roti, naan or rice.