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PrintSOUTHERN POTATO CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Halve the potatoes and boil until just tender. Peel them.
- Heat the oil in a large saucepan and add the mustard and cumin seeds, the lentils and cinnamon stick.
- Add the curry leaves. Follow immediately with the onions and cook until soft and lightly golden.
- Add the ginger, tomatoes, chilli, coriander, fennel, turmeric and salt and stir-fry over a high heat for three minutes.
- Add a cup water, bring to a boil and simmer gently for 10 - 12 minutes. Add the cooked potatoes to the sauce to absorb the flavours until the liquid in the pan has dried up.
- Add the coconut milk and enough water to get a medium consistency sauce. Adjust the seasoning and stir in the chopped coriander.
INGREDIENTS
- 475 grams potatoes
- 50 ml IDHAYAM sesame oil
- 200 ml coconut milk
- 1 teaspoon brown mustard seeds
- 25 grams onions, finely chopped
- 2 tablespoon fresh root ginger, peeled and finely chopped
- 2 large tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 tablespoon chana dhal, washed and dried
- 4 cm cinnamon stick
- Few fresh curry leaves
- 1 teaspoon chilli powder
- 2 teaspoon ground coriander
- ½ teaspoon fennel seeds, ground
- Pinch of turmeric
- Salt, to taste
- Large handful of chopped fresh coriander, to serve
3 comments for “Southern Potato Curry”
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I like u idhym
awesome n yummy recipe ummhhh