1kg potatoes, peeled and diced
1 big onion, cut into small pieces
2 Tbsp of oil (veggie or coconut)
1 Tbsp mustard seeds
1 green chilli, finely sliced
curry leaves (1 stem should do it)
2 Tbsp curry powder
2 Tbsp coconut cream
salt to taste
Thanks to Rani and her family for transposing her delicious curry (much loved in the staff kitchen!) from a heart-hand method into a written recipe that we can share with you all. Now it’s not just the packing team enjoying this at lunch…
Rani’s Potato Curry
Heat up pan, and add oil when the pan is hot. To the oil, add mustard seeds.
Stir mustard seeds until they have cracked. Add green chilli, diced onion and the curry leaves.
Once the onions have caramelised, add the diced potatoes and stir thoroughly.
Once mixed well, add the curry powder. Let all the ingredients cook until the raw smell has disappeared.
Add 1 ½ cup of water, and salt to taste. Cover the pan and cook on medium heat until potatoes have softened.
When the potatoes have softened, add coconut cream.