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Ingredients

¾ teaspoon coriander seed ¼ teaspoon fennel seed ¼ teaspoon cumin seed 4 leaves fresh curry 4 large potatoes - peeled and cubed 1 tablespoon ghee (clarified butter) ½ onion, finely chopped 1 clove garlic, minced 1 (1 inch) piece fresh ginger root, grated ½ teaspoon cumin seed ½ teaspoon coriander seed ½ cup coconut milk 1 tablespoon chopped fresh cilantro salt to taste

Nutrition Info

381.1 calories carbohydrate: 67.9 g cholesterol: 8.2 mg fat: 9.8 g fiber: 9 g protein: 8.6 g saturatedFat: 7.4 g servingSize: - sodium: 609.4 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

In a small skillet, 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.
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.
In a large skillet, 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 cilantro, and serve.

4 servings

This Potato Curry is real nice;it uses a homemade Sri Lankan curry powder incorporated in the recipe.