Serves: 4
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkQN6znmT62e6myDZKLlVGVxTAQznNdWc5Dw-X889zORP6xQwuwm4G7pxVfh7ynO998FpN4aQpGLteAjLX9gkT9Jg9Vmnmcy0qJF_YTPJQtMfGzB-rnX2ogkMwGEsISt2OnooACppvPrJ/s1600/IMG_20140423_202501.jpg)
Calories: 500/serving
Ingredient | Qty | Prep |
Potato | 1.5 lbs | cubed |
Onion | 2 large | chopped |
Coconut milk | 1 400 ml tin | |
Salt | to taste | |
Indian seasoning | mustard seeds & curry leaves | |
Cumin | 1 tsp | dry roast |
Coriander seeds | 2 tbsp | dry roast |
Red chilis | 6-8 medium | dry roast |
Raw rice grains | few | dry roast |
Red onion | 1 small (for garnish) | julienne |
Method:
- Grind all the spices together into fine powder
- Fry onions on high till soft and add potatoes, masala powder, salt and 2 cups of water till potatoes are covered
- Bring to boil and then leave on medium heat till potatoes are cooked through
- Add coconut milk and continue cooking till desired consistency is reached
- Deep fry sliced onion in hot oil till crisp and brown; garnish just before serving
Notes:
Serve with chapati, naan or plain rice.
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