Chettinad Aloo curry

Ingredients:
Chettinadu masala:
1 grated coconut,10 gm whole red chillies,15 gm coriander seeds,15 gm ginger,15 gm garlic,5 gm cinnamon,5 gm cardamoms,5 gm cloves,3 gm star anise seeds,5 gm black pepper corns,3 gm curry leaves,2 gm turmeric powder
For the curry:
1/2 kg boiled small potatoes,1 tsp chettinadu masala,2 tbsp oil,4 chopped onions,3 chopped tomatoes,1/2 tsp ginger garlic paste,3 slit green chillies,5-6 curry leaves,1/4 tsp turmeric powder,2 tsp red chilli powder,4 tsp coriander powder,1/2 cup of water,coriander leaves

Method:
Keep boiled and peeled potatoes aside,For the chettinadu masala, gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, star anise seeds, black pepper corns, curry leaves and turmeric powder.Grind the shallow roasted spices to a fine paste. The Chettinadu masala is ready.For the main preparation, heat oil in pan. Add onions in the pan and saute them till brown. Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander leaves and salt.Pour water and cook the paste till it turns thick. Then add the boiled potatoes and the chettinadu masala. Cook for 3-4 minutes till it becomes dry.Garnish with coriander leaves and serve with boiled rice.