South Indian Potato Curry
A southern potato curry from the Chennai region, this would be served there with rice. In the north, though, it would be accompanied by a flatbread. Dal and vegetables should be added to the meal
|3 tbsp||olive or rapeseed oil|
|1 tsp||whole brown mustard seeds|
|½ tsp||skinned urad dal or yellow split peas|
|2||whole dried, hot red chillies|
|15-20||fresh curry leaves or 10 fresh basil leaves, torn|
|½||medium onion, peeled and chopped|
|1||medium tomato, chopped|
|2 tsp||ground coriander|
|⅛-¼ tsp||cayenne pepper|
|1 tsp||garam masala|
|450g/1lb||waxy potatoes, peeled and cut into 2-cm/¾- inch dice|
|120ml/4fl oz||coconut milk, from a well-shaken can|
|4 tbsp||chopped fresh coriander|
Pour the oil into a medium pan and set over a medium-high heat. When hot, put in the mustard seeds, urad dal and chillies. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and onion. Lower the heat to medium. Stir and fry the onion for about 3 minutes, or until it has softened but not browned.
Add the tomato, ground coriander, cayenne pepper and garam masala. Stir for 1 minute. Add the potatoes and stir another minute. Now put in 250 ml/8 fl oz water and the salt. Bring to the boil. Cover, lower the heat and cook for 15-20 minutes, or until the potatoes are tender.
Finally, add the coconut milk and fresh coriander. Stir and heat through.