Potato Curry (Ala Thel Dala)

Ingredients

• about 680 g Potatoes
• 3 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2 Green Chilies
• 10 Curry Leaves
• 0.5 tsp Mustard Seeds
• 0.5 tsp Turmeric Powder
• 0.25 tsp Chili Powder
• 0.75 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 680 g Potatoes and cut them into 2.54 cm cubes.
2. 2Heat the 3 tbsp Coconut Oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Once the oil is hot, add the 0.5 tsp Mustard Seeds and the 10 Curry Leaves. Sauté for about 30 seconds, or until the mustard seeds begin to splutter.
4. 4Add the 1 medium Onion (chopped), 3 cloves Garlic (minced), and 2 Green Chilies (sliced). Sauté for 2-3 minutes, until the onion is softened and everything smells fragrant.
5. 5Add the cubed about 680 g Potatoes, 0.5 tsp Turmeric Powder, 0.25 tsp Chili Powder, and 0.75 tsp Salt to the skillet. Stir everything together well to coat the potatoes evenly with the spices.
6. 6Cook the potatoes, stirring occasionally, for 20-25 minutes. Continue cooking until the potatoes are golden brown and crispy on the outside, and tender when pierced with a fork. Ensure they are cooked through.
7. 7Serve the Potato Curry hot.

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