Cream of Potato Curry

Cream of potato curry is a dish of tender baby potatoes cooked in coconut milk and flavored with spices and curry leaves.

Ingredients:
# Baby potatoes: 300gm
# Coconut milk: 1 cup
# Cumin seeds: 1 tsp
# Cloves: 3-4
# Cinnamon: 1"stick
# Green Cardamom: 2-3
# Dry red chilies: 2-3
# Ginger (chopped): 1tsp
# Curry leaves: few
# Cumin powder: 1/2tsp
# Black pepper powder (optional): ¼ tsp
# Salt to taste

Cream of Potato Curry
Method to Prepare:

Wash and boil the baby potatoes with little salt in pressure cooker till half done. Drain and peel them off.

Heat oil in a frying pan and add the cumin, cloves, cinnamon, and cardamom, chopped ginger and dry red chilies. When the spices starts crackling put the potatoes and fry it till they turn golden brown.

Add the curry leaves and sauté for a while.

Add the cumin powder and black pepper powder. Mix them well.

After frying for 5-8 minutes add the coconut milk with 1\2 cup water. Cover with lid and cook on slow heat for 10-12minutes or till the potatoes are tenderly cooked.

Adjust the salt and check the seasonings.

Serve hot the potato curry with Kerala paratha.