Sri Lankan White Potato Curry - Island Smile

INGREDIENTS 

500g of potatoes

Oil (to temper, 4 tablespoons should do)

A sprig of curry leaves

A 2-inch piece of pandan leaf

2-3 cardamoms slightly bruised

Half an inch cinnamon stick

2-3 green chillies(optional)

2 pods of garlic sliced fine

1 large onion sliced fine

1 teaspoon turmeric powder

1 teaspoon mustard seeds

1 teaspoon Fenugreek

1 and a half cups of coconut milk

Salt to taste

INSTRUCTIONS

Gather all the ingredients to make the potato curry recipe.

Boiling the potatoes for the curry

In a large pan, boil the potatoes with their skins until tender enough that when you stick a fork it goes through.

This should take 10 minutes.

Once they’re done, peel the skin and cut them to the required size. make sure to cut them to into bigger cubes.

Do not add salt at this point.

(I start at this point with raw potatoes)

Tempering the ingredients for the potato curry.

In a Clay pot or pan, over medium heat, add four to five tablespoons of oil. Once the oil is slightly warm, add the curry leaves and the Pandan leaf, followed by the cinnamon, cardamom, and garlic.

Temper the ingredients for 2 minutes.

Add the green chillies, chopped onions, and 1/2 teaspoon of Turmeric powder to the tempering ingredients. 2 minutes.

Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.

Add the mustard seeds(1 tsp)and and Fenugreek(1 tsp) and mix with the potatoes.

Let it cook for a few minutes, 3-5 minutes over low heat.

Pour in the coconut milk(1 and 1/2 Cup)and season with salt.

Let the potato curry simmer over low heat for 15-20 minutes or until the potatoes are soft with a thick gravy.

Make sure to taste the gravy and season with salt if necessary.

Tender Potatoes in a creamy gravy of Coconut milk. A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free,

Serve warm with your other rice and curry dishes.