I woke up today with the urge to cook since I haven't cooked in a while. So I was talking to my friend and I asked her 'what should I cook today?' she says 'curry!!!!' I thought 'oh I might as well!'. So here goes the recipe of my potato and cocunut curry.
~ main ingredients
4-5 cloves of garlic
a piece of ginger (let's say it shouldn't be bigger than the cloves of garlic put together)
2 thai green chillies (the small thin ones that are actually spicy)
6-7 baby potatos
1 red onion
1 tomato
a handful of shredded or minced coconut
a few sliced almonds or almond slivers
a handful of crumbled paneer or may substitute with ricotta cheese drained since its crumpled anyways.
7-8 tablespoons of olive oil (or as required)
1 cup of water
~spices (indian)
2 teaspoons of garam masala
1/2 teaspoon of red pepper
1 teaspoon salt
1 teaspoon sugar
2 teaspoons dhaana-jiru (corriander powder)
1/4 teaspoon turmeric
Crush the garlic, ginger and thai chillies together and set aside.
Crush tomatos and onions together and set aside.
Heat some oil and add the garlic, ginger and chilly mixture and saute.
After let's say 2-3 minutes add the tomatos and onions and keep stirring.
On the other burner put some oil in a pan and cut the baby potatos in half and let it cook stirring occasionally. To check if the potatos are done, you test with a fork.
The other mixture should be cooked until brown which is probably around 5-7 minutes. It's okay to cook it longer as long as its constantly stirred.
Add the spices to the tomato-onion-garlic etc mixture and add about a cup of water to it and allow to boil.
Add the coconut, potatos and paneer to the mixture and let it simmer until you are left with a thick consistancy.
Top with almonds and cilantro/corriander leaves.
Serve with naan, pita bread, paratha and/or basmati rice. Makes a delicious lunch/dinner. Easy to cook as well.
~Variations: May add peas or corn to the mixture. If you feel like being complicated you may scoop out the center of potatos and stuff the potatos with paneer, nuts and coconut.
Voila! ~Bon Apetit!!
2 teaspoons dhaana-jiru (corriander powder)
1/4 teaspoon turmeric
Crush the garlic, ginger and thai chillies together and set aside.
Crush tomatos and onions together and set aside.
Heat some oil and add the garlic, ginger and chilly mixture and saute.
After let's say 2-3 minutes add the tomatos and onions and keep stirring.
On the other burner put some oil in a pan and cut the baby potatos in half and let it cook stirring occasionally. To check if the potatos are done, you test with a fork.
The other mixture should be cooked until brown which is probably around 5-7 minutes. It's okay to cook it longer as long as its constantly stirred.
Add the spices to the tomato-onion-garlic etc mixture and add about a cup of water to it and allow to boil.
Add the coconut, potatos and paneer to the mixture and let it simmer until you are left with a thick consistancy.
Top with almonds and cilantro/corriander leaves.
Serve with naan, pita bread, paratha and/or basmati rice. Makes a delicious lunch/dinner. Easy to cook as well.
~Variations: May add peas or corn to the mixture. If you feel like being complicated you may scoop out the center of potatos and stuff the potatos with paneer, nuts and coconut.
Voila! ~Bon Apetit!!
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