This potato curry is traditionally and best eaten with South Indian pooris.

Ingredients: 

• 3 potatoes, cubed

• 1 onion, sliced

• 1 cm ginger, peeled and pounded (left whole)

• 2 cloves garlic, finely sliced

• 1 tomato chopped

• 2 sprigs curry leaves

• 1 dried chili (optional)

• 2 tsp turmeric powder (you can also add curry / chili powder)

• 1 tsp mixed spice (mustard, cumin, fenugreek)

• 1/2 cup frozen peas

• 1/2 cup milk

• Salt to taste

• 2 tbsp coconut oil

Method: 

1. Boil the potatoes (with salt) till cooked. Drain and set aside.

2. In some coconut oil, sauté the spices, onions, ginger, garlic, curry leaves and dried chili till soft. Then add the tomatoes. Cook till the tomatoes are mashed.

3. Next, sprinkle in the turmeric (and curry / chili) powder and salt, followed by the drained potatoes. Sauté the potatoes for a bit before adding water - just slightly covering the potatoes. If you want a thicker curry, add less water.

4. Cook till potatoes are mashed slightly.

5. Add the milk then the frozen peas. Let it simmer gently and season to taste. The milk will give the potatoes a creamier texture - like spices mashed potatoes.