Spicy potatoes in coconut milk

Spicy potato curry (dum aloo) with a twist, loved it...

Ingredients

Potatoes : 4 big

Onions : 1 big

Tomatoes : 2 medium

Ginger garlic paste : 1 tablespoon

Coconut milk : 200-250 ml

Garam masala powder : 1 1/2 tablespoon

Chillie powder : 1 teaspoon (adjust to taste)
Dry fenugreek leaves : 1 1/2 teaspoon (kasuri methi)

Salt : 1 teaspoon (adjust to taste)

Oil : 1 tablespoon

Water : 1 cup

Oil : 3 tablespoons (to fry potatoes)

Procedure

Puree onions and tomatoes separately. Add oil in a frying pan when hot add the peeled and cubed potatoes and fry until they are golden brown and keep aside. In the same pan add oil add the onions paste sauce until oil separates, the add tomato puree, dry fenugreek leaves (kasturi methi), salt, garam masala powder, chillie powder cook until oil separates add water, fried potatoes, coconut milk cook for 5 more minutes. Check if potatoes are cooked (if not cook a bit longer) and also for seasoning add if necessary. TA DAA its ready. 

Serve with chapathi, bread or rice. Serves 2-3 people.