Sri Lankan spicy Dry Potato curry

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes add more nutrients while carrots are often less expensive.

oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil enhances flavor, while canola oil is more budget-friendly.

Place the potatoes in a pan and completely cover them in water.

Cook the potatoes in gently boiling water for 45 minutes over low medium heat.

Check if the potatoes are done by inserting a fork or knife.

Let the potatoes cool and peel off the skin.

Cut the potatoes into large cubes.

Place a cooking pan over low medium heat and pour in the oil.

Add cardamom, curry leaves, and optional pandan leaf or bay leaf.

Add onions and sauté until soft, about 2-3 minutes.

Reduce heat to low and add turmeric, cumin, chili flakes, red chili powder, green chilies, and mustard seeds; stir and combine well.

Sauté for 60 seconds with the mustard seeds.

Add the potatoes and cook for 3 minutes, seasoning with salt.

Break down the potatoes into smaller cubes as you combine them with the tempered ingredients.

If the potatoes are still hard, add 1/2 cup of water and cook for another 7-8 minutes or until the water evaporates.

Optionally, add a few tablespoons of oil to further fry the potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary