Simplest Potato Curry for Chapathi

The simplest Potato Curry made for chapathi. A go-to recipe, for when you need something quick! It is also very comforting to have with hot Chapathi / Phulka with a little ghee! Yum. I dedicate this recipe to Zaira’s first nanny, Sheeja. No oil used in cooking.

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PIC MEDIUM SIZE HERE

Ingredients:

USA Potatoes (or 4 smaller sized)		2 Large
Carrot		1 medium-sized
Red onions		1
Garlic		4 large cloves
Salt		To taste
Coriander powder		2 tsp
Mild chilli powder		1 tsp
Garam masala ( Kerala Garam masala is best here)		1/2 tsp plus a sprinkling at the end
Turmeric powder		1/4 tsp
Fennel powder		1/4 tsp
Mini pepper (1Tbsp sliced pepper- any fragrant peppers will do)		1
Fresh curry leaves		5-6
Coconut cream (thick)		1/4 cup

Method:

1. Peel the potato, carrot and onion.
2. Chop the potato and carrot into medium chunks. Slice the onions and mini pepper. Gently crush the garlic cloves.
3. You need a small saucepan for this recipe.
4. Add the potato and carrot chunks first, to the saucepan. Cover this layer with the sliced onion and garlic. Do not stir the ingredients.
5. Add just enough water to cover. Bring to a boil.
6. Lower heat and cook, partially covered for 10 minutes.
7. Check that the potato and carrot is tender.
8. Add salt to taste (1/2 – 3/4 tsp).
9. Add spice powders and the sliced pepper now.
10. Stir everything well and simmer for 1 more minute. It should be a thick gravy now.
11. Tear the curry leaves with your hands and add to the curry and then lastly, the thick coconut cream. Stir through till heated.
12. Sprinkle a bit of garam masala over the top (1/8 tsp).

Simplest Potato Curry for Chapathi

Notes:

• The Garam Masala used will greatly impact the flavour of the curry. I always use my Kerala Garam Masala. Sheeja always used this too 🙂

Key Ingredients: Potato, Carrot, Onion, Garlic, Mini Pepper, Curry leaves,  Coconut Milk, Salt, Spice.

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