Potato curry


4 medium potatoes
2 onions
1 green chilli
1 small piece of ginger
1 tsp turmeric powder
1 tomato
1 tsp garam masala
1 tsp mustard seed
a few curry leaves
½ cup coconut milk
oil as needed
salt to taste


• Chop the tomatoes
• Peel the potatoes and cut into small cubes
• Cook the potatoes in salted water until soft. Drain and reserve.
• Peel and chop the onions
• Finely chop chilli and ginger


• Heat a good glug of oil in a pan
• Pop the mustard seeds, add onion, curry leaves, chilli and ginger. Stir-fry until browned
• Add the potatoes, turmeric powder and tomatoes
• Add coconut milk and stir
• Mash some of the pieces of potato with the back of a spoon, make the sauce thick but smooth
• Add water if needed
• Add salt and garam masala, simmer till well blended

Garnish with fresh chopped coriander and serve with chapattis or rice