Potatoes are a hot favorite with Lankans. I remember Nancy, (my brothers cook) in SriLanka who used to make a variety of dishes with potato. Initially I wanted to made Deviled Potatoes, but my final choice was this Dry curry. I had bookmarked this recipe from Jyoti Nikunj Parekhs book long long back. The curry has a aromatic paste which has a long list of ingredients. Not one should be missed to get that amazing taste.
 

This curry got maximum votes from the family and a request for repeat has come, which proves it was appreciated.Coming to the recipe.
Dry Potato Curry
Paste
2 tbsp coriander seeds
2 tbsp poppy seeds
2 small onions
1″ piece ginger
2-3 tbsp dry coconut
6 cashew-nuts
6 almonds
2 green chillies
2 tsp red chilly powder
5 cloves garlic
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp turmeric powder
1 tbsp curry powder
1/2 tsp cinnamon and cloves
 
For the curry
3 tb sp ghee / oil
Few curry leaves
Juice of 1 big lemon
1/2 kg potatoes, boiled
Salt to taste
Heat ghee.
Fry the ground paste.
When it lends a aroma squeeze the lemon.juice.
Mix the boiled potatoes.
Sauté for a few minutes and then add 1/2 cup water.
Simmer and cook for 10 minutes.
The recipe requires baby potatoes, but I used regular potatoes and cut them into cubes.
Recipe source: Jyoti Nikunj Parekh
Print Recipe
Sri Lankan Dry Potato Curry
Servings
Servings

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