Goanese Potato Curry

This delicious curry tastes great with parathas or preferably with steamed rice or pulao. Here is a lovely blend of spices and coconut which gives the curry an authentic taste.



Recipe adapted from Tarla Dalal's Curries and Kadhis

Ingredients

4 cups big chunks of potatoes
1 large tomato
2 tbsp oil (sunflower or vegetable)
1 tsp mustard seeds
Salt to taste

For the paste
2 whole onions
2 tsp poppy seeds (khus-khus)
2 sticks cinnamon (dalchini)
2 cloves (laung)
2 peppercorns
2 tsp coriander (dhania) seeds
3 whole dry red chillies, broken into pieces
3/4 cup freshly grated coconut or 1/2 cup dessicated coconut powder
5 cloves garlic
3 tsp oil

For the paste

Put 1 tsp of oil in a frying pan and fry the poppy seeds, cinnamon, cloves, peppercorns, corriander seeds and red chillies for a few minutes. Keep aside.

Fry the onions in a tsp of oil till they are soft and keep aside.

Put 2 tsp of oil in a frying pan and fry the coconut for 1 minute.

Mix all the above three ingredients along with garlic and blend to a smooth paste in the blender by adding a little water if required.

How to Proceed

Cut the tomatoes into big pieces, add two cups of water and cook. When soft, prepare a soup by passing through a sieve. Keep aside.

Heat the oil in a kadai, add mustard seeds. When the mustard seeds stop crackling add the potatoes, salt and a cup of water. Cover with a lid and cook till the potatoes are done.

Add the paste, tomato soup and salt (if required) and bring to a boil.

Serve hot. Its yumm!!