SOUTH INDIAN POTATO CURRY

South Indian Potato Curry image

Yield serves 4¿6

Number Of Ingredients 14

3 tablespoons olive or canola oil
1 teaspoon whole brown mustard seeds
1/2 teaspoon urad dal or yellow split peas
2 dried hot red chilies
15-20 fresh curry leaves, or 10 fresh basil leaves, torn up
1/2 medium onion, chopped
1 medium tomato, chopped
2 teaspoons ground coriander
1/8-1/4 teaspoon cayenne pepper
1 teaspoon store-bought garam masala
1 pound red potatoes, peeled and cut into 3/4-inch dice
1 teaspoon salt
1/2 cup coconut milk from a well-shaken can
4 tablespoons chopped fresh cilantro

Steps:

Pour the oil into a medium pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chilies. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions. Turn heat to medium. Stir and fry the onions for about 3 minutes or until they have softened but not browned. Put in the tomatoes, coriander, cayenne, and garam masala. Stir for a minute. Add the potatoes and stir a minute. Now pour in 1 cup water and the salt. Bring to a boil. Cover, turn heat to low, and cook 15-20 minutes or until the potatoes are tender. Add the coconut milk and cilantro and stir them in.