A very good potato curry from Das Sreedharan which I found in ” Fresh Flavours of India”.
Ingredients
- 2 tbsps sunflower oil
- 1 tsp black mustard seeds
- 2 dried red chillies
- 7-10 fresh curry leaves
- 2 onions peeled and chopped
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1/4 tsp chile powder
- 2 tomatoes quartered
- 400 g potatoes
- 100 ml coconut milk
Servings:
Instructions
- Heat the oil in a large saucepan and add the mustard seeds, dried chillies and curry leaves. When the mustard seeds begin to pop add the onions and stir fry until lightly browned.
- Add the coriander, garam masala, turmeric and chile powder followed by the tomatoes. Cook for 5 minutes.
- Meanwhile peel the potatoes and cut into wedges or cubes. Add them to the pan and cook over a gentle heat for 5 minutes, stirring continuously.
- Pour in the coconut milk and 100 ml water. Cook for 15-20 minutes until the potatoes are tender. Serve hot.
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