Kerala Style Potato Curry with Coconut Milk
Servings 4
Calories 1308kcal
Ingredients
- 2 Yellow Potatoes peeled and cubed
- 2 Carrots diced
- 1 tablespoon Coconut Oil
- 1 teaspoon Brown Mustard Seeds
- 10 Curry Leaves
- 1 Red Onion chopped
- 1 tablespoon Ginger Garlic Paste
- 2 Tomatoes chopped
- 1 teaspoon Cayenne / Red Chilli Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- ½ teaspoon Crushed black pepper
- 1 can Coconut Milk
- 2 tablespoon minced Cilantro
Spices to crush together
- 1 Green Cardamom
- 3 Cloves
- ½ inch Cinnamon stick
- 1 Star Anise
- ½ teaspoon Fennel Seeds
- ½ teaspoon Khus Khus / White Poppy Seeds
Instructions
- Boil the potatoes and carrots until soft, drain and keep aside.
- Heat the oil in a kadai (wide and deep saute pan), add the mustard seeds and let them splutter. Add curry leaves and give it a quick stir. Add the onions and ginger garlic paste.
- Saute till the onions are cooked and light brown. Add the crushed spice mix, turmeric powder and cayenne.Saute till the raw smell of the spices go away.
- Add the tomatoes and saute till they are soft.
- Now add the salt and black pepper and mix well.
- Add the cooked potatoes and carrots along with coconut milk, mix well and let it start to steam. Dont let it come to a boil, as the coconut milk might separate. Remove from heat and garnish with cilantro.
- Serve hot with rotis, naans or rice.
Nutrition
Calories: 1308kcal | Carbohydrates: 102g | Protein: 25g | Fat: 98g | Saturated Fat: 84g | Sodium: 203mg | Potassium: 3770mg | Fiber: 21g | Sugar: 17g | Vitamin A: 23610IU | Vitamin C: 302.8mg | Calcium: 340mg | Iron: 29.1mg