Potato Curry (Ala Thel Dala)

Ingredients

• 1.5 lbs 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

Instructions

1. 1Peel the 1.5 lbs Potatoes and cut them into 1-inch cubes.
2. 2Heat the 3 tbsp Coconut Oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (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 1.5 lbs 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.

Related Guides