7-8potatoes~800gms, peeled and cut into bite size chunks
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.
Potato curry in coconut milk https://www.myweekendkitchen.in/potato-curry-with-coconut-milk/