Potato Curry
A Sri Lankan Special
10-15 mins.
Preparation
20-25 mins.
Cooking
0 mins.
Resting
Ingredients
- 600g potaotes- diced
- 1 large onion
- 2-3 green chilies
- 2-3 garlic cloves
- 2 curry leaf stems
- salt
- Half a quill of Ralahami Cinnamon
- 1-2 tsp. Ralahami Turmeric
- 2-3 cups coconut milk
- 2 tomatoes
Utensils
- Medium saucepan or a clay cooking pot
- Potato peeler
Instructions
1.
- 600g potatoes
Peel the potatoes and dice them into even size pieces.
2.
- 1 onion- sliced
- 2-3 green chilies-sliced
- 2-3 cloves garlic- chopped
Slice the onion, garlic cloves, and green chilies into small pieces.
3.
- 2 curry leaf stems
In a medium-sized saucepan or clay cooking pot, add the diced potatoes, sliced onion, green chilies, garlic, and curry leaves.
4.
- 2 cups coconut milk
- Half a quill of Ralahami Cinnamon
- 1-2 tsp. Ralahami Turmeric
- Salt
Add 2 cups of coconut milk and add 1tsp. of Ralahami Turmeric.
Add salt according to your taste.
*Add half a quill of Ralahami Cinnamon for a bit of extra spice and flavour.
*Add 2 tsp. of Ralahami Turmeric, if you wish for a bold yellow colour.
*Add 3 cups of coconut milk for a large quantity of gravy.
5.
Cook the potatoes over medium-to-low heat for about 20-25 minutes, till the potatoes become soft.
6.
Slice 2 small or medium tomatoes, and add them after 15 minutes of cooking the potatoes.
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