Soft potatoes in a delicately spiced, thick, and creamy coconut milk sauce; this potato curry is great with rotis or rice. The cooking is easy and while it does take a long time to cook the dish, for most part it is latent cooking.
Last weekend I was meeting a friend after almost 9 months. She had left Angola for her delivery and she just got back. Of course we had a lot of catching up to do but her first demand was Indian food at our home. So we had the little prince and the new parents over during the weekend. Now she has had almost everything I cook so I wanted to try something new and not-so-spicy and I came across the recipe for this potato curry made with coconut milk. Using mustard seeds, dried chillies, curry leaves and coconut milk, the recipe is more like a South Indian Potato curry recipe. I don’t cook a lot withcoconut和this was actually the first time I was making a coconut milk gravy so I was both excited to try something new and also worried if it didn’t turn out too great. On the weekend it was part of a big Indian dinner menu —
…so I had little to worry about. It turned out so delicious that I made it again during the week. Paired withplain parathas这土豆咖喱使一个愉快和填充晚餐。
Potato curry in coconut milk
成分（1cup =240毫升; 1汤匙=15毫升; 1茶匙= 5ml）中
Heat 2 tbsp oil in a pan. When the oil is hot, add mustard seeds, dried chillies and curry leaves. Reserve a couple of curry leaves for garnish. I love the sound of mustard seeds crackling in hot oil.
Add the chopped onions and sauté for about 8-10 minutes until the onions have browned.
Add coriander powder, turmeric, salt and garam masala to the pan. Mix well and cook for about 5 minutes till the tomatoes and the spices are cooked through.
Pour in the coconut milk along with a little water (~1/2 cup). Bring the curry to a boil and then cook covered for about 25-30 minutes, stirring occasionally until the potatoes are just tender. Remove in a serving dish.
Did you make this recipe? Potato is one of the most popular vegetables, what is your favourite potato recipe?
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