A recent experiment with what was left in the fridge yielded an interesting and delicious curry :)
Ingredients
- Potatoes (500 gms)
- Mustard seeds (1 tsp)
- Bay leaves (2)
- Peppercorn (6)
- Cumin ground (1 tbs)
- Coriander ground (1 tbs)
- Chilli powder/paprika ground (1 tbs)
- Turmeric ground (1 tsp)
- Ginger (1 inch cube) - julienne
- Onions (1 medium or 2 shallots) - thinly sliced or chopped
- Coconut milk (250 ml) or cooking coconut milk (100 ml)
- Coconut (1/4 cup; grated)
- Dried red chilly (2 whole) - optional
- Oil - whatever kind you prefer (2 tbs)
- Clinantro - chopped (2 tbs)
Directions
Wash and cut the raw potatoes into 2/3 cm cubes or whatever shape and size you prefer in a spoonful.
In a wok/frying pan or whatever cooking equipment you have, heat the oil. Then drop in the mustard seeds, bay leaves, and pepper corn, and the dried red chilly. Fry on medium/high heat for 2 minutes or till the bay leaves brown up.
Now, throw in the the onions and ginger indulge in the aroma - your mouth should start watering at the magic that is to come :) Fry for 2 minutes on high or till the onions brown and the oil separates (I have no idea what this means but I've seen this description in almost every Indian recipe).
Next, toss in the potatoes - keep the heat on high or medium. Drop in the spices (turmeric, cumin, coriander, chilly powder) and cook it. Toss the wok around, pretend like you know what you're doing. Fry till the edges of the potatoes turn a little brown. Takes about 5 minutes.
Finally, turn the heat down and pour in the coconut milk and sprinkle the grated coconut on top. Cover and leave on simmer till the potatoes cook through. Takes about 10 minutes or so, depending on the kind of potato and how you've cut it.
Garnish with freshly chopped cilantro and serve with rice or roti :)
Hope you like it!
Ingredients
- Potatoes (500 gms)
- Mustard seeds (1 tsp)
- Bay leaves (2)
- Peppercorn (6)
- Cumin ground (1 tbs)
- Coriander ground (1 tbs)
- Chilli powder/paprika ground (1 tbs)
- Turmeric ground (1 tsp)
- Ginger (1 inch cube) - julienne
- Onions (1 medium or 2 shallots) - thinly sliced or chopped
- Coconut milk (250 ml) or cooking coconut milk (100 ml)
- Coconut (1/4 cup; grated)
- Dried red chilly (2 whole) - optional
- Oil - whatever kind you prefer (2 tbs)
- Clinantro - chopped (2 tbs)
Directions
Wash and cut the raw potatoes into 2/3 cm cubes or whatever shape and size you prefer in a spoonful.
In a wok/frying pan or whatever cooking equipment you have, heat the oil. Then drop in the mustard seeds, bay leaves, and pepper corn, and the dried red chilly. Fry on medium/high heat for 2 minutes or till the bay leaves brown up.
Now, throw in the the onions and ginger indulge in the aroma - your mouth should start watering at the magic that is to come :) Fry for 2 minutes on high or till the onions brown and the oil separates (I have no idea what this means but I've seen this description in almost every Indian recipe).
Next, toss in the potatoes - keep the heat on high or medium. Drop in the spices (turmeric, cumin, coriander, chilly powder) and cook it. Toss the wok around, pretend like you know what you're doing. Fry till the edges of the potatoes turn a little brown. Takes about 5 minutes.
Finally, turn the heat down and pour in the coconut milk and sprinkle the grated coconut on top. Cover and leave on simmer till the potatoes cook through. Takes about 10 minutes or so, depending on the kind of potato and how you've cut it.
Garnish with freshly chopped cilantro and serve with rice or roti :)
Hope you like it!
