Firstly boil the potatoes with the skin on in a saucepan until tender, but not too tender This will take approximately 35-40 minutes depending on the size of the potatoes Make sure the potatoes are not too tender, if not it will turn into mash in the curry
Once the potatoes are parboiled, take off the skin and cut them into quarters
In a separate pan, add oil, onion, garlic, chilli and saute until soft
Then add the mustard seeds, dill seeds, cardamom pods, cinnamon sticks, curry leaves, pandan leaves, saute for about 1 minute, then add the potatoes and quickly add the coconut milk.
Add turmeric, salt and cook for about 10 -15 minutes, until the gravy has absorbed into the potatoes and the potatoes are cooked and the curry has thickened
Off the fire, adjust seasoning and enjoy
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