SIMPLE POTATO CURRY WITH CURRY LEAVES
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs of potatoes ((peeled and cut into large cubes. You can leave the skin on too if you prefer))
- 1 large onion ((diced))
- 3 cloves garlic ((finely minced))
- 1 Tbsp fresh ginger ((finely minced))
- 1/4 tsp of turmeric powder
- 5 green chili peppers ((leave them whole))
- 1 tsp of mustard seeds
- 1/4 cup of loosely pack curry leaves ((optional))
- 1/4 cup of water ((more if you like the curry for saucy))
- Salt to taste
- 1/2 cup of fresh cilantro ((finely chopped))
- 2 Tbsp of grape seeds oil or oil of your choice
Instructions
- 1
Preheat a large skillet, add in oil. Add in the mustard seeds, and fry for about 30 seconds. The mustard seeds will splitter splatter in there, so don't panic. The seeds will turn dark brown. Add in garlic, ginger, and onion. Saute until the onion is really soft, about 3 minutes or so. Add in the green chili peppers and turmeric powder and saute for another 1 minute. Add in the potatoes and stir to mix everything. Add in about 1/4 cup of water (or more if you want it more saucy) and bring to a boil and then cover and lower the heat to let the potatoes cooked for about 30 minutes. The potatoes should be soft but not to the point of too mushy
- 2
Uncover, and have a taste, add salt to taste. Add in the curry leaves and stir to mix everything. Turn off the heat. Sprinkle with the chopped fresh cilantro and serve immediately