Wednesday August 27th, 2014
Potato curry
For 4-6 servings:
1 kg potatoes, peeled and cubed (or cut into wedges)
4 onions, finely chopped
5 tomatoes, diced
250 ml coconut milk (canned)
chili / chili flakes, to taste
2 teaspoons mustard seeds
1 teaspoon coriander powder
1 teaspoon garam masala
2-3 curry leaves (optional)
1/2 teaspoon turmeric
salt, to taste
Heat the oil in a large saucepan and add the mustard seeds. Stir fry for 2-3 minutes until they begin to pop. Add the onion, chili and curry leaves. Cook for 2-3 minutes, stirring constantly.
Add the tomatoes and the rest of the spices. Cover and simmer for about 5 minutes, stirring occasionally.
Add the potatoes and coconut milk. If needed, add some water so that the potatoes are covered.
When the potatoes are cooked add salt to taste.
