Aloo Coconut Milk Curry Recipe (Aloo Curry)

For Tempering

• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 sprig Curry leaves

For Curry

• 1 large Onion (peeled & sliced thinly)
• 1 tbsp Ginger Garlic Paste
• 1 tsp Salt (or to taste)
• 2 medium Tomatoes (chopped very finely)
• 2 tsp Kashmiri Chilli powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2 large Potatoes (peeled and cubed)
• 1 cup Coconut Milk (or use one 250 ml can)
• 3 tbsp Coriander Leaves (finely chopped)

1. 1

   Heat coconut oil in a pan. Add in mustard and cumin seeds along with curry leaves, let them splatter.

2. 2

   Now add in onions and cook till golden. Add in ginger garlic paste and mix well. Add in tomatoes and salt. Mix well. Cook till the tomatoes turn mushy. Now add in spice powders and mix well.

3. 3

   Add in potatoes and add in some water. Bring this to a boil, cover and simmer till the potatoes are cooked.

4. 4

   Now add in coconut milk and mix well. Cook this on high heat till the masala dries up and coats all the potato pieces. Now add in coriander leaves and mix well. Serve.