Potato Coconut Curry Recipe
Learn how to make delicious Potato curry with coconut milk with this easy potato coconut curry recipe.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 3 servings
| Ingredients: |
| 2/3 cup Coconut Milk |
| 2 cups Potatoes, boiled, peeled and cubed |
| 1/2 cup Cherry Tomatoes or Regular Tomato wedges |
| 1 medium Onion, chopped |
| 1/2 teaspoon Cumin Seeds |
| 2 Dry Red Chillies, broken into two pieces |
| 1/4 cup Cashew Nuts |
| 2 Bay Leaves |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Garam Masala Powder |
| 1 tablespoons Cooking Oil |
| 1 teaspoon Coriander Powder |
| 1 tablespoon Fresh Coriander Leaves, chopped |
| Salt |
| Water |
Directions:
- Soak cashew nuts in water for 20 minutes and grind them with 3 tablespoons water and make a paste.
- Heat oil in a non-stick pan or kadai. Add cumin seeds, dry red chilli and bay leaves in it. When seeds begin to splutter, add chopped onion. Sauté until onion turns light brown.
- Add a cashew nut paste and stir it.
- Add turmeric powder, red chilli powder, coriander powder, garam masala and cherry tomatoes. Mix well and cook for approx 2 minutes on low heat.
- Add boiled potatoes and mix with all ingredients.
- Add coconut milk and salt. Cook over low heat until gravy becomes thick (approx 4-5 minutes).
- Transfer potato coconut curry to a serving bowl, garnish with chopped coriander leaves and serve.
Tips and Variations:
- Use baby potatoes for visual variation.
Taste: Spicy