Ingredients...

serving:(4)

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dried red chilies
• a few curry leaves
• 2 onions, chopped
• ½ tsp. ground coriander
• ½ tsp. garam masala
• ½ tsp. turmeric powder
• ¼ tsp. chili powder
• 2 tomatoes, quartered
• 14 oz potatoes, peeled & cubed
• 3½ fl oz coconut milk (For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid, which can be used as a substitute for coconut milk).

Instructions...

1. Heat the oil in a large saucepan. Add mustard seeds, dried chilies and curry leaves. As the mustard seeds begin to pop, add the onions and stir fry until lightly brown.

2. Stir in coriander, garam masala, turmeric and chili powder. Add the tomatoes and cook for 5 minutes.

3. Add potatoes to the pan and cook them over gentle heat for 5 minutes, stirring constantly.

4. Pour in coconut milk and 3½ fl oz water. Cook until the potatoes are tender. Serve hot.