Rani’s Awesome Potato Curry

15 March, 2009

At long last, I have managed to corner Rani for long enough to extract this recipe from her.

Rani making curry

Rani making curry


1kg sweet potatoes (or ordinary potatoes)

3 onions, sliced

3 garlic cloves, finely chopped

1 teaspoon chili powder or fresh chillies

1 teaspoon turmeric

2 teaspoons mustard seeds

3 tablespoons dessicated coconut (or coconut milk)

2 teaspoons urad dal

2 tomatoes, chopped

Vegetable oil

Coriander leaves

5 teaspoons medium-hot madras sauce


Chop and parboil the potatoes.

Heat plenty of oil* in a large pan, then add the mustard seeds, followed by the urad dal. When they stop popping**, add the onions and fry until light brown. Add the tomatoes and cook until soft. Then add chili powder to taste and turmeric for colour. Mix in the dessicated coconut***, madras paste, potatoes, water and salt****, and cover for five minutes. (Meanwhile, wash and cook some basmati rice.) Uncover the curry and mix in fresh chopped coriander leaves.

Thanks Rani 😀 Mmm curry…

* Put in about as much oil as you’d normally use. Then double it. No, seriously.

** Just like popcorn 🙂 The urad dal should go from white to red (but not black).

*** Coconut, she says, is the antidote to spice.

**** Same as for oil.


One comment

  1. Mmm…

    That is all.

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