Soft potatoes in a delicately spiced, thick, and creamy coconut milk sauce; this potato curry is a great main dish recipe. Pair it with roti or rice for a vegan and gluten-free meal.
7-8potatoes~800gms, peeled and cut into bite size chunks
400gmscoconut milk
Instructions
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.