Equipment
- Pan
Ingredients
- 500 g Potato Skin on
- 2 Tablespoon Oil Canola, Vegetable, Olive
- 10 Curry Leaves
- 1/2 Pandan leaf Optional
- 2-3 Cardomom pods
- 1/4 Cinnamon stick
- 2 Chillies Green or red
- 1/2 tsp Dill seeds
- 2 cloves Garlic Chopped
- 1 Onion Sliced
- 1 tsp Turmeric powder
- 1 tsp Mustard seeds
- 2 1/2 cup Coconut Milk
- To taste Salt
Instructions
- Firstly boil the potatoes with the skin on in a saucepan until tender, but not too tender This will take approximately 35-40 minutes depending on the size of the potatoes Make sure the potatoes are not too tender, if not it will turn into mash in the curry
- Once the potatoes are parboiled, take off the skin and cut them into quarters
- In a separate pan, add oil, onion, garlic, chilli and saute until soft
- Then add the mustard seeds, dill seeds, cardamom pods, cinnamon sticks, curry leaves, pandan leaves, saute for about 1 minute, then add the potatoes and quickly add the coconut milk.
- Add turmeric, salt and cook for about 10 -15 minutes, until the gravy has absorbed into the potatoes and the potatoes are cooked and the curry has thickened
- Off the fire, adjust seasoning and enjoy
Video
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