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Goan Potato Curry Recipe Ingredients
1 large coconut, scraped
2 tablespoons coconut grated coarsely
2 green chilies
2 red chilies
4 flakes garlic peeled
1 large potato boiled
1 cup mixed boiled vegetables
2 tomatoes, boiled, pureed, strained
1 capsicum chopped into chunks
2 onions chopped
1-tablespoon coriander finely chopped
1/2-cup fresh cream
6 cashews
1 stick (1" size) cinnamon
2 whole cloves
1 bay leaf
3 peppercorns
1/2-teaspoon cumin seeds
1/2-teaspoon mustards seeds
Salt to taste
2 tablespoons ghee or oil
Goan Potato Curry Recipe Procedure
Dry roast cinnamon, pepper, cloves, bay leaf and cumin. Grind to a fine powder, keep aside.
Stir-fry onion in 1 tsp. ghee, till transparent. Stir-fry grated coconut in 1 tsp. ghee till browned lightly. Grind coconut with 2 cups water, strain to get thick milk. Grind together tomato, red chilli, half of fried onions, fried coconut, garlic to a paste. Grind cashews to a powder, keep aside.
Heat remaining, ghee, fry potato chunks till golden, and drain keep aside. Fry capsicums, drain keep aside. Add mustard seeds, allow spluttering.
Add mixed veggies, stir for a minute, and add ground spices and mix. Add fried onions, ground paste, cashew powder, coconut milk and stir till it starts to boil.
Add fried veggies, simmer to thicken. Stir in fresh cream, garnish with chopped coriander, serve hot.
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