Indian potatoes in coconut milk and tomato

Potatoes in coconut and tomato is a comforting dish of southern and western Indian cooking: the potatoes cook tender, soaking up the creamy, mildly spicy sauce. Vegan and cheap, it makes a hearty dinner with rice, roti or naan.

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Method

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1. Parboil the potatoes in salted water for 5 minutes and drain. ⏱ Timer: 5 min
2. In a saucepan pop the mustard seeds in the oil over medium heat (covered with a lid), then add the onion and soften for 5-6 minutes. ⏱ Timer: 5 min
3. Add the garlic and ginger and fry for 1 minute, then the spices (turmeric, cumin, chilli) and stir for 30 seconds. ⏱ Timer: 1 min
4. Pour in the tomatoes and cook for 8-10 minutes until the oil begins to separate. ⏱ Timer: 8 min
5. Add the coconut milk and salt, bring to the boil, then add the potatoes.
6. Simmer over low-medium heat for 15-20 minutes until the potatoes are easily pierced with a fork and the sauce has thickened; finish with lemon juice and coriander. ⏱ Timer: 15 min

Source: Wikibooks Cookbook – Indian Potatoes (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Parboiling the potatoes speeds up the cooking and makes them tender evenly.
• Popping the mustard seeds gives the Indian flavour; don't skip it.
• The thickness of the sauce can be adjusted with coconut milk or water.
• Even better the next day; keeps in the fridge for 3 days.

Frequently asked questions

What can replace coconut milk?

Yogurt or cream also work, but the taste is different.

How can I make it hotter?

Add fresh green chilli or more chilli flakes.

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• Potatoes in tomato sauce · Hungarian
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More indian ideas

• Upma (savoury semolina with vegetables)
• Idli with sambar and coconut chutney
• Uttapam (onion and chilli rice pancake)
• Aloo paratha (potato-stuffed flatbread)
• Sabudana khichdi (tapioca pearl breakfast)
• Besan chilla (chickpea flour pancakes)
• Masala omelette (spiced Indian omelette)

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