Coconut Milk Potato Curry Recipe

Coconut Milk Potato Curry Recipe. Coconut Milk Potato Curry, Cooked in a thick and rich coconut sauce, this mouth-watering Coconut Milk Potato Curry formula will definitely prevail upon your visitors with its fiery taste. Coconut Milk Potato Curry mix of potatoes with sweet-smelling flavors, makes this principle dish formula powerful. Coconut Milk Potato Curry can make this tasty North Indian formula effectively at home utilizing potatoes, coconut milk, onion, tomato, vegetable oil and a melange of flavors. Coconut Milk Potato Curry lip-smacking veggie lover formula is ideally suited for events like kitty parties, pot karmas, get together and buffets. Coconut Milk Potato Curry formula tastes best when presented with hot roti or rice. Set up this fast formula for your visitors and display your culinary abilities.

Coconut Milk Potato Curry

4 Servings
4 potato
2 tomato
1/2 teaspoon Kashmiri red bean stew
6 curry leaves
1/2 teaspoon powdered turmeric
1 red stew
1 1/2 tablespoon vegetable oil
1/2 medium capsicum (green pepper)
1 onion
1/2 teaspoon cumin seeds
200 ml coconut milk
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 cup water
salt as required.

Stage 1
To make this primary dish formula, strip the potatoes and wash them under running water. Channel the water and on a hacking board, cut the potatoes into piece, finely cleave onion and cut the capsicum and tomatoes. Presently, put a dish over medium fire and add oil in it. When the oil is sufficiently hot, add mustard seeds, dried red stew and curry leaves into it. When the mustard seeds begin to snap, add hacked onions to it and saute for 8-10 minutes, till they become brilliant brown. Then, at that point, add the cut tomatoes and saute for 2-3 minutes.

Stage 2
Presently, add garam masala, turmeric powder, coriander powder and salt and blend well. Saute till the tomatoes are delicate and delicate and the masala is cooked appropriately. Then, add the potatoes and blend well to cover with the masala. Add the coconut milk and 1/2 cup of water and heat the curry to the point of boiling. Once done, cover the skillet with a top and cook for 20-25 minutes, till the potatoes are cooked appropriately.

Stage 3
Presently, take a spoon and add 1 tsp oil in it. At the point when the oil is hot, add curry leaves and red stew in it. When the curry leaves are fresh, pour this onto the curry. Serve hot with rice or roti to appreciate!

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