Ingredients:

• 2 tbsps – oil.
• 1 tsp – mustard seeds.
• 2 – dry red chillies.
• 3-4 – curry leaves.
• 2 big – onions, chopped.
• 1/2 tsp – ground coriander.
• 1/2 tsp – Garam Masala powder.
• 1/2 tsp – Turmeric powder.
• 2 – tomatoes, quartered.
• 400 g – potatoes, peeled and quartered.
• 100 ml – fresh or canned Coconut milk.
• 100 ml – water.

Method:

1. Heat oil in saucepan.
2. Add mustard seeds, dry red chillies and curry leaves.
3. Stir fry.
4. Heat oil in saucepan.
5. Add mustard seeds, dry red chillies and curry leaves.
6. Stir fry for 30 seconds over medium fire.
7. When mustard seeds begin to pop, add onions and stir fry for 1 minute.
8. Add coriander powder, garam masala powder, turmeric powder and chilli powder.
9. Add tomatoes and cook for 5 minutes. Then add potatoes and cook over gentle fire for 5 minutes.
10. Pour in coconut milk and water. Cook for 15-20 minutes. Serve hot for 30 seconds over medium fire.
11. When mustard seeds begin to pop, add onions and stir fry for 1 minute.
12. Add coriander powder, garam masala powder, turmeric powder and chilli powder.
13. Add tomatoes and cook for 5 minutes. Then add potatoes and cook over gentle fire for 5 minutes.
14. Pour in coconut milk and water. Cook for 15-20 minutes. Serve hot.

Recipe courtesy of Meena