Thursday, December 6, 2012

Potato Carrot Curry with Coconut milk

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Potato Carrot Curry  (1)

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

Potato Carrot Curry  (10)

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)

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METHOD:

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

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  • 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.

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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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