Oct 7, 2011

Potato Curry

Potato Curry

Potato Curry ( Indian style, made of lightly dry roasted coconut paste, Indian spices, shallots and potatoes. Best combination with Rotis / Pulao / Ghee Rice / Appam / Brown bread ....).

Serves: 3

You will need

1 tablespoon oil
10 shallots / chuvannulli or 1 onion, finely sliced
6 spring curry leaves
3 medium size potatoes, cut into desired shape and boil separately
1/2 teaspoon salt (or to taste)

For the coconut paste:

3 tablespoons (45 g) grated coconut
1/2 teaspoon peppercorns
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
2 tablespoons water


For the coconut paste:

In an iron kadai / frying pan, dry roast grated coconut till light brown and fragrant on a low to medium heat. Add peppercorns and dry roast again on a low heat for 5 minutes. Switch off the heat. Finally mix with red chilli powder and coriander powder. Stir all the ingredients well and make a smooth paste in a mixer with 2 tablespoons water and keep aside.

For the curry:

Heat oil in a pan. Add sliced shallots / small onions / onions and fry on a low to medium heat until golden color.

Add curry leaves and saute well.

Add boiled potato pieces, salt to taste and coconut paste. Adjust with 1/4 cup water (50 ml) if required. Coconut gravy should be of pouring consistency. Mix all the ingredients well.

Cover with a lid and cook on a low heat for 7 minutes. Do not boil on high heat. Serve this tasty curry with Rice / Rotis / Appam / Idiyappam / Brown breads ....

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