I'm feeling a little guilty...only because I posted a non vegetarian recipe earlier. I felt that I was being a bit inconsiderate to my veggie pals..he he! This recipe suddenly took me back to my college days for some reason, only coz I thought of one of my dear friends, Namitha. She's a pure vegetarian. The other day, she mailed me saying that she wanted to jump on a plane and come and see me, just to talk to me. That really teared me up. College days, no one can ever take that from you, I guess...So this one's for you Nami.. I hope you like it.
- Potatoes- 2 medium sized
- Onion - 1 medium sized
- Ginger Garlic paste - 1 teaspoon (If using fresh ginger and garlic, 2 garlic pods crushed and a small piece of ginger crushed)
- Green chilies - 4-5 slit through the middle
- Turmeric powder - 1/4 teaspoon
- Coriander powder - 1 tablespoon
- Thick coconut milk - 1/2 cup
- Water - 2 cups
- Mustard seeds - 1 teaspoon
- Oil - 1 tablespoon
- Salt to taste
- Curry leaves - garnish
- Boil potatoes with their skins for 20 minutes on a low flame. Once boiled, allow them to cool and peel of their skin. Cut them into cubes.
- Heat oil in a pan and splutter mustard seeds.
- To this, add the ginger garlic paste and green chilies.
- Now add onions and salt and wait for the onions to turn slightly brown.
- Add the turmeric and coriander powders. Fry for 30 seconds.
- Add the potatoes to this along with the water. Wait for it to boil properly and the gravy to thicken. This could take almost 10 minutes.
- Finally add the coconut milk and wait for it to boil for another 2 minutes.
- Check salt levels. Switch off the flame and garnish with curry leaves.
Hot and creamy potato curry is ready. A couple of pics for your viewing pleasure.
Doesn't this curry remind you of sunshine? For some reason, I just feel so nice looking at it..he he! Looks like I'm completely losing it...so before I drive you even more crazy, am signing off! Take care darlins!