Potatoes 3 medium sized, Onion 1, Oil 3 tbsps, Garlic Paste 1 tsp, Tomatoes 3, Everest Chilli Powder 1 tsp, Everest Turmeric Powder ½ tsp, Everest Pav Bhaji Masala 3 tsps, Coconut Milk ¾ cup. To saute: Oil 1 tsp, Mustard Seeds ¼ tsp, Red chilli 1, Curry leaves a sprig.

Boil potatoes, peel and cube, or deep fry potatoes (optional). Heat oil and fry chopped onion till golden brown, add garlic paste, fry, then add chopped tomatoes. Cook till soft. Add Everest Chilli & Turmeric powders, salt, Everest Pav Bhaji Masala  and ½ cup coconut milk. Cover and cook for 5 mins on a slow flame. For gravy, heat oil separately, add mustard seeds, red chilli, curry leaves and add ¼ cup additional coconut milk. When done, pour on the curry. Serve hot with Masala Pav.