Potato Masala Curry or Urulakizhangu masala curry (made of coconut paste)
A tasty main curry, goes well with rice / rotis / parathas / pulao / idiyappam / appam / wholewheat bread …
Serves: 2 – 3
1 tablespoon oil
1 onion, finely sliced
6 curry leaves
1 tomato, cut into thin slices
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
2 potatoes, cut into cubes and boil separately (or leftover boiled potatoes)
¾ teaspoon salt (or to taste)
1 ¼ cup water (250 ml) Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity
4 tablespoon coconut paste (make a smooth paste of 50 g grated coconut with 2 tablespoon water in a small mixer bowl)
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a pan. Add sliced onion and fry till golden brown.
Add curry leaves and tomato slices. Stir well for 2 – 3 minutes until well combined.
Add diluted spice mix and stir well nicely on a low heat until the raw smell goes.
Add separately boiled potatoes, salt to taste and 1 ¼ cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 minutes until the gravy slightly thickens and tomatoes well blended.
At this stage, add coconut paste and mix well. Cover again and boil on a very low heat for another 5 minutes. Serve as a main curry with rotis / idiyappam / appam / rice / pulao …