You are here: Home > Course > Main Course > Sabzis, Curries > Sabzis with Gravies > Goanese Potatoes ( Potatoes) Goanese Potatoes ( Potatoes) by Tarla Dalal Cooked in authentic goan style, the masala or paste for this dish is pre-cooked and then added to the subzi, thereby giving it a distinct flavour. 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Close 05 Feb 2024 This recipe has been viewed 48122 times Goanese Potatoes ( Potatoes) recipe - How to make Goanese Potatoes ( Potatoes) Tags Sabzis with GraviesTraditional Indian SabzisHoli recipesPan Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 4Makes 4 servings Show me for servings Ingredients For The Paste3 tsp oil2 tsp poppy seeds (khus-khus)25 mm (1") piece cinnamon (dalchini)2 cloves (laung / lavang)2 black peppercorns (kalimirch)2 tsp coriander (dhania) seeds3 whole dry kashmiri red chillies , broken into pieces2 onions3/4 cup freshly grated coconut5 garlic (lehsun) clovesOther Ingredients3 large sized potatoes , cut into big cubes1 large sized tomato2 tbsp oil salt to taste Method For the pasteFor the pastePut 1 tsp of oil in a frying pan, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies and fry for a few minutes. Keep aside.Put the onions straight on the gas and roast until they become black. Peel and discard the blackened layer and slice the onions. Keep aside.Put the remaining 2 tsp of oil in a frying pan, add the coconut and fry for 1 minute.Mix all these ingredients and garlic and blend to a smooth paste in a mixer by adding a little water if required. Keep aside.How to proceedHow to proceedCut the tomatoes into big pieces, add 1 cup of water and cook. When soft, prepare a purée by passing through a sieve. Keep aside.Heat the oil in a kadhai and add the potatoes, salt and ¾ cup of water.Cover with a lid and cook till the potatoes are done.Add the prepared paste, tomato purée and salt (if required) and bring to boil.Serve hot.