Coconut Potatoes

Post: Of Idli, Dosa and Uttapam

  • 1 1/2 lbs baby potatoes
  • 2 tbsp oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds roughly ground
  • 12 fresh curry leaves
  • 1 large onion, quartered and sliced
  • 1 inch of ginger, peeled & grated
  • 2 green chilies, thinly sliced
  • 1/2 cup coconut cream
  • 1 1/2 tsp salt
  • 1 tbsp unsalted butter
  1. Wash the potatoes, place in a pan, cover with cold water, bring to a boil. Boil for 15-20 minutes till tender. Drain and mash slightly.
  2. Put the oil n a large frying pan, when hot add the mustard seeds and when they start to pop, add the cumin seeds and curry leaves. Stir fry for 1 minute.
  3. Add the onion, ginger and chilies. Cook for 10-15 minutes, until the onions are soft and golden.
  4. Add the potatoes, stir to mix.
  5. Add the coconut cream and salt.
  6. Mix in the butter, check for seasoning. Eat.


This recipe is from Meera Sodha’s Fresh India, page 222.

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