Potato Carrot Curry with Coconut milk

This is simple and delicious Potato Carrot Curry.  This is a great creamy curry recipe. It is quick and easy to make.

INGREDINETS

• Potato,  – 2, medium sized, peeled and cubed
• Carrots – 2, medium sized, peeled and cubed
• Onion,  – 1, medium, thinly sliced
• Ginger, chopped – 1” piece
• Garlic, crushed – 2 nos
• Green chilies – 3 or 4, slit open lengthwise
• Meat masala – 1 tsp
• Cinnamon, powder  – 1/8 tsp
• Cloves – 2 nos.
• Fennel Powder – 1/8 tsp
• Turmeric powder – 1 pinch
• Thick Coconut milk – 3 Tbsp
• Salt – 1/2 tsp or to taste
• Oil – 1 Tbsp
• Chopped coriander leaves – 1 Tbsp (optional)

METHOD:

• Heat oil in a heavy  bottomed  pan. Add chopped ginger, crushed garlic, and sauté well.

• Then add the onion& green chilies, Fennel powder , cinnamon powder, cloves and sauté for a few minutes till the onion becomes soft/transparent.
• Add the cubed potatoes, carrots , salt,turmeric powder and 1cup of water , and mix well. Cover it and allow them to cook in medium flame.
• When the potatoes and carrots  fully cooked, add  thick coconut milk &  reduce heat; simmer and cook for 2 more minutes.
• Check for salt and remove the potato-carrot  curry from fire.
• Transfer your delicious thick potato-carrot  curry to a serving bowl.
• Garnish with chopped coriander leaves.
• Serve hot with Appam, Idiappam or Chapatti.

NOTES:

1. If you don’t have cloves, cinnamon, and fennel powder, you can use 1/2 tsp of Garam masala ansd 1/2 tsp of Meat masala. Here I added 1 tsp of meat masala with cloves, cinnamon, and fennel powder.
2. This is thick potato-carrot curry. You can adjust the consistency of this curry by adding warm water.

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