This is another delicious Indian dish. I made it to accompany the spicy shrimp stir-fry. Add some rice and vegetables and you have the makings of a wonderful Indian meal. The great part is, it’s an easy dish to prepare
Serves 4
3 tbsp olive oil
1 tsp brown mustard seeds
2 whole dried, hot red chillies
15-20 fresh curry leaves or 10 fresh basil leaves, torn
1 medium onion, chopped
1 medium tomato, chopped,
2 tsp ground coriander
1/8-1/4 tsp cayenne pepper
1 tsp garam masala
1 pound of waxy potatoes, peeled and cut into small cubes
1 tsp salt
1 cup coconut milk
4 tbsp chopped fresh coriander
Heat the oil in a pan over a medium-high heat. Add the mustard seeds and chillies. As soon as the seeds begin to pop (a few seconds) add the curry leaves and onion. Reduce heat to medium and stir the onion for a few minutes until softened but not browned. Add the ground coriander, cayenne, and garam masala and saute for a few minutes more.
Add the tomato and the potatoes and stir for a further minute or so. Now add 1 cup of water and the salt. Bring to the boil. Cover the pan, reduce the heat and cook for 15-20 minutes or until tender. Watch that your water doesn’t boil away. Add more water if necessary. Finally stir in the coconut milk and fresh coriander. Enjoy
| SOUTH INDIAN POTATO CURRY ... add some spice to your life! | Print |
- 3 tbsp olive oil
- 1 tsp brown mustard seeds
- 2 whole dried, hot red chillies
- 15-20 fresh curry leaves or 10 fresh basil leaves, torn
- 1 medium onion, chopped
- 1 medium tomato, chopped,
- 2 tsp ground coriander
- ⅛-1/4 tsp cayenne pepper
- 1 tsp garam masala
- 1 pound of waxy potatoes, peeled and cut into small cubes
- 1 tsp salt
- 1 cup coconut milk
- 4 tbsp chopped fresh coriander
- Heat the oil in a pan over a medium-high heat. Add the mustard seeds and chillies.
- As soon as the seeds begin to pop (a few seconds) add the curry leaves and onion. Reduce heat to medium and stir the onion for a few minutes until softened but not browned.
- Add the ground coriander, cayenne, and garam masala and saute for a few minutes more.
- Add the tomato and the potatoes and stir for a further minute or so.
- Now add 1 cup of water and the salt. Bring to the boil.
- Cover the pan, reduce the heat and cook for 15-20 minutes or until tender. Watch that your water doesn't boil away. Add more water if necessary.
- Finally stir in the coconut milk and fresh coriander.
- Enjoy
