POTATO CURRY

GOAN POTATO CURRY

When you think of goan food, you are most likely to consider the vindaloo and sorpatel and fish curry. But the Hindu cuisine in goa is a treasure trove of enlightenment. Yes, coconut is ever-present even in these dishes. But as the goan Hindu can be fairly austere and traditional, there is the huge, lip-smacking variety of vegetarian food suited to scriptural practices.

I remember my first ever meal at the Mandovi hotel in Panjim.The spread included Tondak (a dish of beans and cashew nuts ),solachi kadi ( coconuts and kokum curry), khatkhate ( mixed vegetable stew), vangyache kaap( panfried brinjal) and cashew and tender coconut sukke.below is another favourite vegetarian dish from goa- a delectable potato curry.

Ingredients required for GOAN POTATO CURRY

  • 1 large coconut, grated (for the milk)
  • 2 additional tbsp grated coconut
  • 2 green chillies
  • 4 garlic cloves
  • 2 onions, chopped
  • 2 tomatoes, blanched and pureed
  • 1 large boiled potato, peeled
  • 1 capsicum, diced
  • 1 cup mixed vegetables, boiled
  • 1 tbsp fresh coriander, finely chopped
  • 1/2 cup fresh cream
  • 6 cashew nuts
  • 1 one -inch cinnamon stick
  • 2 cloves
  • 1 bay leaf
  • 3 peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 tbsp oil or ghee
  • salt to taste
  • 2 cups of water

How to make potato curry

  • blend the large coconut’s flesh with two cups of water to form a thick paste. Strain coconut mixture to get thick coconut milk to keep aside.
  • Dry roast cinnamon, pepper, cloves, bay leaf and cumin. Grind to a fine powder. Keep aside.
  • In a pan, add a tsp of ghee and mix onions and two tbsp of grated coconut.
  • Fry onions till tender and translucent and grated coconut till golden brown. Grind together tomatoes, red chillies, garlic, fried coconut and half the onions to a paste.
  • Grind cashew nuts to a fine powder and keep aside
  • Heat remaining ghee and fry potato chunks till golden. Drain and keep aside.
  • Fry capsicums, drain and keep aside. Add mustard seeds to the ghee. Let it splutter.add mixed vegetables. Stir for minute.
  • Mix in the ground spices. Add remaining fried onions, ground paste, cashew powder, coconut milk and stir till it comes to boil.
  • Simmer till thickened. Stir in fresh cream. Garnish with coriander and whole cashews.

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