Cube the potatoes about 1/2 inch cubes and set aside
Roast the poppy seeds and cashews and set them aside to cool.
Wash, peel and roughly chop the onions
Remove 1 tbsp of these chopped one and finely chop them, add 2-3 curry leaves also and set aside
Into the blender add the coconut, chopped onions, roasted poppy seeds, peanuts, ginger and garlic and make a fine paste.
Into a pressure pan add the oil for tempering followed by, mustard seeds, cumin, nigella and fenugreek seeds.
Once they start to sizzle and splutter add the curry leaves and onion, turmeric powder and chilli powder and saute till the onion turns slightly golden.
Add the potatoes and mix them to coat the masala well.
Add the tamarind paste, the ground masala paste, salt to taste, frozen peas (or fresh), water and mix well.
Add the goda masala, jaggery, coriander powder and salt and mix the curry base well.
Pressure cook for 3 whistles and remove from heat.
Once cool and the pressure releases, open the pressure cooker and add curry leaves and chopped coriander leaves and the gravy is ready to serve.