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KOVALAM, KERALA
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INGREDIENTS
4 onions 2 green chillies 3 - 4 potatoes a handful of curry leaves 1 tsp of mustard seeds 1 tsp of turmeric 1/2 tsp of garam masala milk from half a coconut coconut oil salt to taste |
Curries (a wide variety of dishes whose main characteristic is the incorporation of more or less complex combinations of spices and/or herbs) are the base of Indian cuisine. They can be vegetarian or non, and are usually served with boiled rice or chapatti.
Here we bring you recipe for a simple, yet delicious potato based curry of delicate aroma.
Here we bring you recipe for a simple, yet delicious potato based curry of delicate aroma.
PREPARATION
Clean the potatoes, cut them into chunks and boil them.
Finely chop the onion and chiles.
Heat some coconut oil in a frying pan and when it is hot toast the mustard seeds. After a few minutes, add the finely chopped onions and whole curry leaves. Sauté all together for 4-5 minutes.
Then add the now boiled and peeled potatoes, some turmeric and sauté, gently breaking up and crushing the potatoes with a spoon so you get smaller pieces.
Once everything is well browned all over, add water, salt and garam masala and let simmer uncovered.
Clean the potatoes, cut them into chunks and boil them.
Finely chop the onion and chiles.
Heat some coconut oil in a frying pan and when it is hot toast the mustard seeds. After a few minutes, add the finely chopped onions and whole curry leaves. Sauté all together for 4-5 minutes.
Then add the now boiled and peeled potatoes, some turmeric and sauté, gently breaking up and crushing the potatoes with a spoon so you get smaller pieces.
Once everything is well browned all over, add water, salt and garam masala and let simmer uncovered.
10 minutes into cooking, add the coconut milk and let simmer covered for another 20 minutes.
This is how you make your own coconut milk:
