South Indian potato curry

Ingredients for 5 servings:

• 1 kg potatoes
• 4 tbsp vegetable oil
• 1 ½ tsp mustard seeds, brown
• 1 ½ tsp cumin seeds
• 5 cm cinnamon stick(s)
• 12 curry leaves, optional
• 1 large onion(s), finely chopped
• 10 g ginger, peeled and finely chopped
• 4 large tomatoes, finely chopped
• 1 tsp chili powder or flakes
• 5 tsp coriander powder
• 1 tsp fennel seeds, ground
• ½ tsp turmeric
• 1 can coconut milk
• e.g. fresh, chopped coriander leaves for garnishing
• Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

by Anjum Anand

Dice the potatoes and steam until just tender. Meanwhile, heat the vegetable oil in a large saucepan. Sauté the mustard seeds, cumin seeds, and cinnamon stick. When the mustard seeds have stopped popping, add the curry leaves. Immediately add the onions and sauté until soft and golden brown. Add the ginger, tomatoes, chili powder or flakes, coriander, fennel seeds, turmeric, and salt, and stir-fry over high heat for three minutes. Then add 400ml of water, bring to a boil, and simmer gently for 10 minutes. Add the cooked potatoes to the sauce to absorb the flavors and simmer for another five minutes. Add the coconut milk and enough water to make the sauce creamy. I left it a little thinner because I prefer it that way. Season again with salt, garnish with coriander leaves, if desired, and serve. Serve with purists or bhaturas. These are Indian flat breads.