Sri Lankan Potato Curry
This potato curry is one of the popular curries in Sri Lanka
Ingredients
- 500 g potatoes
- 4 tbsp Oil
- Sprig curry leaves
- Rampe leaves (Pandanusamaryllifolius ) pandan leaf 2-inch
- 2-3 Pods Cardamom slightly bruised
- Small cinnamon stick ½ inch
- 2-3 Green Chili
- 2 Pods Garlic sliced fine
- 1 Medium Onion sliced fine
- 1 tsp Turmeric Powder
- 1` tsp Aba (Mustard Seed)
- 1½ cup Coconut milk
- Salt to taste
Instructions
Boiling the potatoes for the curry
- Put well-cleaned potatoes in a large pan and add enough water to cover the potatoes500 g potatoes
- Boil well for about ten minutes.
- Once they're done, peel the potatoes and cut them into pieces.
- Do not add salt while boiling potatoes.
How to Temper
- Place a pan on the stove and heat it by adding oil on medium heat.
- After the oil is heated, add the curry leaves and the Pandan leaf, followed by the cinnamon, cardamom, and garlic.4 tbsp Oil, Sprig curry leaves, Rampe leaves (Pandanusamaryllifolius ), 2-3 Pods Cardamom, Small cinnamon stick, 2 Pods Garlic
- Temper these ingredients for about 2 minutes.
- Now add green chilies, chopped onions, and 1/2 teaspoon of turmeric powder and temper for another 2 minutes.2-3 Green Chili, 1 Medium Onion, 1 tsp Turmeric Powder
Let's make potato curry
- When the onions turn golden in the temperer, add the boiled potatoes.
- Gently combine them together for 4-6 minutes on low-medium heat
- Mix the potatoes in such a way that they are not crushed.
- Add mustard seeds and mix and cook for a few minutes1` tsp Aba (Mustard Seed)
- Add coconut milk and add salt to season.Salt to taste
- Boil on low heat for about 15-20 minutes until the potatoes are soft.1½ cup Coconut milk
- Finally, add salt to taste if neededSalt to taste