A delicious Kerala Style Potato Curry featuring diced potatoes cooked with spices, coconut, and vegetables. This recipe incorporates coconut oil, mustard seeds, curry leaves, and a variety of spices for an authentic taste.
1: Wash, peel and dice the potatoes. Cook in a pressure cooker with salt and water for 3 whistles, until tender.
2: Roast the dry spices in a pan until aromatic.
3: Grind the spices to a fine paste with the coconut and shallots.
4: Heat oil, fry the cashews, and set them aside. To the same pot, add the mustard seeds and curry leaves.
5: Add the paste and cook for a few minutes until no longer raw in aroma.
6: Add the roasted powder and water, simmer for 5 mins.
7: Add the potatoes, coconut milk, and a drizzle of coconut oil to finish. Add the fried cashews as garnish.
