POTATO AND PADVAL KI MALAI CURRY

NOTE: Padval or Potol as fondly called is a favourite vegetable in East where many vegetarian and non-vegetarian delicacies are prepared using padval. Given below is my favourite recipe which tastes delicious with just ghee rice ,dal or rotis.

U need:
Potato: 2 medium size cleaned,skin peeled and quatered
Padval : 5  washed,slightly scraped,cut into two 
Ginger paste: 2 tsp
Onion paste: 1/4 cup( 1 medium sized onion ground)
Beaten curd: 2 tablsp
Turmeric:1/2tsp
Char poron: 1/2 tsp( mix of saunf,3 methi seeds,jeera,kala jeera)
Cashew paste: 2 tablsp(2 tsp soaked in some curd and ground to a fine paste)
Green chillies: slit fine 3
Dhaniya jeera powder: 2 tsp
Chilli powder: 1 tsp
Cloves powder: pinch
Cinnamon powder: pinch
Cardamom pods: 2
Bay leaf:1
Oil : as needed
Salt and sugar to taste

METHOD:
1. Heat 3 tablsp oil in a kadai.When hot fry the potatoes till light brown.Now fry the padvals till they are light brown and slightly crisp.Drain excess oil and set the vegetables aside on a plate
2. In the same kadai add 2 tablsp oil.When hot add the bay leaf,char poron ,cardamom pods and saute.Add the slit green chillies. Add ginger paste.Now add the ground onion paste and continue stirring.Add the beaten curd.Stir well till the curd is absorbed into the paste.
3. Add chilli powder,dhaniya jeera powder,turmeric powder and 2 tablsp water.Stir continuously. Add the cashew paste.Cook for another 5 to 6 mins. 
4.once the masala is cooked and the oil starts oozing out add the fried potato and padvals. Mix well and keep stirring till the masala coats the vegetables.Add salt and 1/2 tsp sugar.
5. Add 1&1/4 cup water.Cover with a lid and simmer till done.The gravy has to be semi thick. Add in the cloves and cinnamon powder.Mix well.Garnish with 2 tsp coriander leaves minced fine.Simmer for 2 mins.
6. Transfer to a serving bowl.Add some beaten cream over the curry and serve.