Potato curry with Green chillies and Coconut milk

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


INGREDIENTS:

• Potatoes – 3, medium sized, peeled and cubed
• Water –  1 cup
• Onion – 1 big,  thinly sliced.
• Green Chillies – 6 or 7, slit open lengthwise.
• Salt – to taste
• Ginger – 2” piece.
• Garlic cloves – 2 nos. 
• Cinnamon, crushed – 1/2 inch piece.
• Cloves – 2 nos.
• Fennel Powder – 1/4 tsp
• Cardamom pods (crushed) – 1 no.
• Thick Coconut milk – 1/4 cup
• Coconut oil – 2  tsp
• Mustard Seeds – 1/8 tsp
• Chopped coriander leaves – 1 Tbsp

METHOD:

• Heat oil in a heavy  bottomed  pan & splutter mustard seeds in it.
• Add crushed ginger, garlic, cardamom, cinnamon, and cloves and sauté well.

• Then add the onion& green chilies, Fennel powder and sauté for a few minutes till the onion becomes soft/transparent. Don't allow  the onions become brown.

• Add the cubed potato, salt and 1cup of water , combine everything well. Cover it and allow them to cook.
• When the potatoes almost cooked, add  thick coconut milk & bring to boil, reduce heat; simmer and cook for 5 more minutes.
• Check for salt and remove the potato curry from fire.
• Garnish with chopped coriander leaves.
• Optional - Sprinkle 1/2 tsp of pepper powder at the time of serving.
• Serve hot with Appam, Idiappam or Chapatti.

Notes:

1. If you don’t have cloves, cardamom powder, cinnamon, and Fennel powder, you can use 1/2 tsp of Garam masala and 1/2 tsp of Meat masala.
2. This is thick potato curry. You can adjust the consistency of this curry by adding warm water.  If you want to make the gravy very thick, add 1 tbsp of cashew paste.

To make cashew paste, soak 10 cashews  in hot water for 5-10 minutes. Grind it into a smooth paste. Mix the cashew paste with thick coconut milk & add to the curry. It increases the taste and also gives a thick gravy.


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