Potato Curry - A Kerala Recipe

Many households cook potato as Diwali special. This recipe is made using coconut milk.

Ingredients:
    Potatoes - 1/2 kg
    Coconut milk - 1/2 cup thick and 1/2 cup thin milk
    Red Chillies - 2 to 4
    Onion (preferably small ones, if not 2 big ones) - finely chopped 1/2 cup
    Cumin or Jeera - 1/2 tsp
    Dhaniya (coriander seeds) - 1 tsp
    Black pepper corns - 4
    Curry leaves - 1/4 cup
    Coriander leaves - 1/4 cup
    Bengal gram - 2 tbsp
    Oil - 2 tbsp

Method:
       In a pan dry roast coriander seeds, cumin, black pepper, bengal gram and Red Chiilies one by one and spread them on a plate and let it cool. Boil potatoes (it should be cooked 3/4th, better peel the skin before cooking) and cut them into cubes. In the same pan, add oil and when hot add chopped onions and saute it till it becomes transparent. Add the cubed potatoes and stir for a min. Add the thin coconut milk and cook for 5 mins. Add the ground powder to the potatoes and cook for another 5 mins. Add the thick milk and salt. Bring it to boil and cook for 2 to 3 mins (do not cook more than that). Cut the curry leaves and coriander leaves and sprinkle on top of the curry.

This can be served with hot rice or roti.