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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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.