South Indian Potato Curry

Ingredients

• 3 tablespoons olive or canola oil
• 1 teaspoon whole brown mustard seeds
• 1/2 teaspoon urad dal or yellow split peas
• 2 dried hot red chilies
• 1520 fresh curry leaves
• or 10 fresh basil leaves
• torn up
• 1/2 medium onion
• chopped
• 1 medium tomato
• chopped
• 2 teaspoons ground coriander
• 1/81/4 teaspoon cayenne pepper
• 1 teaspoon store-bought garam masala
• 1 pound red potatoes
• peeled and cut into 3/4-inch dice
• 1 teaspoon salt
• 1/2 cup coconut milk from a well-shaken can
• 4 tablespoons chopped fresh cilantro

Instructions

1. Pour the oil into a medium pan and set over medium-high heat.
2. When hot, put in the mustard seeds, urad dal, and red chilies.
3. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions.
4. Turn heat to medium.
5. Stir and fry the onions for about 3 minutes or until they have softened but not browned.
6. Put in the tomatoes, coriander, cayenne, and garam masala.
7. Stir for a minute.
8. Add the potatoes and stir a minute.
9. Now pour in 1 cup water and the salt.
10. Bring to a boil.
11. Cover, turn heat to low, and cook 1520 minutes or until the potatoes are tender.
12. Add the coconut milk and cilantro and stir them in.