Simmered Potatoes with Coconut and Curry Leaves

A comforting vegetarian Goan dish featuring potatoes simmered in a coconut-based sauce with curry leaves and spices.

Cuisine: Indian

Category: Indian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 large, peeled and cut into 1-inch cubes potatoes
• 1/2 cup coconut milk
• 1/4 cup, chopped onion
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1, chopped green chili
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 cup vegetable oil
• 2 sprigs curry leaves
• 1/4 cup water
• to taste salt

Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a medium pot over medium heat. Add 1/4 cup chopped onion and sauté for 5 minutes until golden. Add 2 minced garlic cloves, 1 tsp grated ginger, and 1 chopped green chili, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1/2 tsp turmeric powder and 1/2 tsp cumin powder, and cook for 30 seconds until the spices are aromatic.
3. Step 3: Add 1/4 cup water and bring to a simmer. Add 2 large potatoes (cut into 1-inch cubes) and cook for 15 minutes until the potatoes are tender.
4. Step 4: Stir in 1/2 cup coconut milk and 2 sprigs curry leaves. Simmer uncovered for 5 minutes until the sauce thickens.
5. Step 5: Season with salt to taste and garnish with fresh cilantro before serving.