Things You'll Need:
- 4 medium potatoes
- 1 large onion
- 2 small green chiles
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 2 tbsp. dessicated coconut
- 1-inch piece fresh ginger, peeled and finely grated
- 2 tsps. garam masala
- 2 tbsps. oil
- 1 tsp. mustard seeds (not prepared mustard)
- 6 curry leaves (buy these from an Indian grocery)
- Leaves from 1 sprig of fresh cilantro
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Step 1
Peel the potatoes and dice them into 1-inch cubes. Chop the onion and chiles finely.
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Step 2
Place the potatoes in a medium saucepan along with 3/4 of the chopped onion, the chiles, the salt and the turmeric. Add just enough water to cover, then bring it to a boil, turn the heat down to simmer, and cook for 8 minutes.
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Step 3
Puree the coconut, ginger and garam masala in a blender. Add this mixture to the potatoes and cook for another 8 minutes until the potatoes are tender but not mushy.
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Step 4
Heat the oil in a frying pan. Add the mustard seeds to the pan and cook for a few seconds until each one has "popped," then stir the remaining onion into the pan and cook until golden.
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Step 5
Stir the onion and mustard seed mixture into the potatoes. Season with additional salt if desired, and serve sprinkled with curry and cilantro leaves.
