cream of potato curry

Ginger flavoured cream of potato curry – a very simple Indian recipe, mildly flavoured and subtly sweet. This recipe features new baby potatoes, a fresh produce during the winter, simmering in freshly pressed coconut milk. Roasted root ginger gives a refreshing aroma to the dish and freshly squeezed lemon liven up this simple but tasty potato curry.

Whenever I picked up these cute baby potatoes, I end up doing dum aloo (a very popular Indian potato curry recipe), twisting it every time but the can of coconut milk in my pantry inspires me to dish out something new.

I am sending this cream of potato curry to the event – Healing food ginger – garlic. Also see the event page.

Ginger is known for its culinary and medicinal use and is a great stimulant especially the piping hot ginger chai.

Simple but tasty cream of potato curry

Ingredients:
Baby potatoes: 500 gm
Coconut milk : 1 can or 200 ml
Ginger : one inch piece
Curry leaves : few
Cumin powder: 2 tsp
Black pepper powder: 1/4 tsp
Turmeric powder (optional): 1/4 tsp
Green chillies : 2-3
Lemon : a quart

Method to prepare:
Wash and boiled the baby potatoes. Peel them off and poke them with fork, rub salt on it and keep aside.
Divide the coconut milk in two-part and dilute one part with little water.

Peel and finely chopped the ginger, dry roast on a pan and pound them coarsely in a mortar.
Heat some oil in a pan and add the freshly pounded ginger. It will leave a nice aroma and enhance it further with few curry leaves.
Fry the baby potatoes in the same oil till it gets a golden hue. Add cumin powder, black pepper powder, turmeric powder (optional) , and fry for few more minutes.

Slit the green chillies and drop them in the potato curry and add the diluted coconut milk. Simmer the potatoes in the coconut milk till done. Check the seasonings.

Stir in the creamy coconut milk , mix it well and zest it further with a quart of lemon.

A great side for the fluffy pooris or Kerala paratha.