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 with coconut and 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 —
for starters — Hara Bhara Kebab and Bhel Puri
dishes for mains — Butter Chicken; Chana Daal Fry and Potato Curry with Coconut Milk
accompaniments for mains — Cucumber and Lime raita, Rotis and Steamed Rice
dessert — Custard and Nutella Cake Pudding
…so I had little to worry about. It turned out so delicious that I made it again during the week. Paired with soft rotis, this potato curry makes a delightful and filling dinner.
Potato curry with coconut milk
By Ashima Goyal Siraj
Preparation time: |Cooking Time: |Serves: 6
3 tbsp vegetable oil
1 tsp mustard seeds
3 dried red chillies
10-12 curry leaves
2 onions, finely chopped
4 tomatoes, finely chopped
2 tsp coriander powder
1 tsp turmeric powder
1 tsp kashmiri red chilli powder
1 tsp garam masala
Salt to taste
7-8 potatoes (~800gms), peeled and cut into bite size chunks
400 gms coconut milk
- 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 chopped tomatoes. Mix well and cook for about 3-4 minutes.
- 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.
- Add the potatoes and stir to coat the potatoes in the onion-tomato mixture.
- 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.
- For garnish, I made a quick tempering in a spoon. Heat about 1 tbsp oil in a ladle spoon, when the oil is hot add the reserved curry leaves and kashmiri red chilli powder. When the curry leaves are crisp, pour onto the potato curry.
- Serve hot with rotis or rice.