Creamy Potato Curry

    Creamy Potato Curry


    15 people made this

    About this recipe: An authentic Sri Lankan recipe. A lusciously thick, creamy and well spiced curry, made with potatoes and a homemade curry powder. Serve over freshly cooked rice and unleavened bread.

    Serves: 4 

    • 3/4 teaspoon coriander seeds
    • 1/4 teaspoon fennel seeds
    • 1/4 teaspoon cumin seeds
    • 4 fresh curry leaves
    • 4 large potatoes, peeled and cubed
    • 1 tablespoon ghee (clarified butter)
    • 1/2 onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 (2.5cm) piece fresh root ginger, grated
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon coriander seeds
    • 125ml coconut milk
    • 1 tablespoon chopped fresh coriander
    • salt to taste

    Prep:20min  ›  Cook:15min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. In a small frying pan, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off. Combine all these with the curry leaves and over a low heat, dry roast for about 5 minutes more. Do not burn. Grind the spices and leaves using a mortar and pestle or a clean coffee grinder. Set aside.
    2. Place potato cubes in a microwave-safe bowl and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
    3. In a large frying pan, melt the ghee over medium heat. Cook the onion, garlic and ginger in the ghee until golden and aromatic. Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic. Cook, stirring, for 30 seconds. Stir in the potatoes and cook for 3 minutes. Stir in the coconut milk, bring to a simmer and then reduce heat to low. Cover and cook until potatoes are tender, about 7 minutes. Season with salt to taste. Top with chopped fresh coriander and serve.


    Fresh curry leaves can be purchased in Indian/South Asian speciality stores.

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