South Indian Style Mashed Potato Curry

South Indian Style Mashed Potato Curry with coconut milk. Creamy, mildly spicy curry with crispy caramelized shallots with a hint of Cumin Seeds and Garlic.

 

 

Ingredients

• 3 Large potatoes 
• 1 Tablespoon Butter
• 1/3 Cup Thick Coconut Milk
• 1 and 1/2 Tablespoons of Vegetable Oil
• 1 Teaspoon Mustard seeds
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon Urad dal
• 2 Garlic cloves minced
• 1/2 Cup Shallots Chopped finely
• a big pinch of Hing / Asafoetida
• 1 Teaspoon Kashmiri Red Chilli Powder or Paprika
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Garam Masala
• Salt and Freshly ground black pepper to taste
• 3 Tablespoon Chopped Cilantro Leaves for Garnish

Directions 

1. In a large pot, cook potatoes with plenty of water and 1/2 Teaspoon salt until a knife inserted through them goes smooth inside. You should be able to mash the potatoes easily. Alternatively you can pressure cook the potatoes with 1 Cup water, 1/2 teaspoon salt for 5 whistles on low flame. 

 

                                           

 

 

2. Once the potatoes cool down slightly, peel remove the skin and using a potato masher, mash the potatoes. Leave few little chunks of potatoes and mash the rest of the potatoes to a smooth paste

3. In a small sauce pan combine coconut milk and butter and gently heat it on low flame just until the butter starts to melt and the mixture is warm. Do not let the mixture boil. Coconut milk will split if the mixture starts boiling. The goal is to just warm the coconut milk and to melt the butter

4. Add this warm coconut milk butter mixture to the hot mashed potatoes. Using a strong wooden spoon, gently combine everything. The mixture should look smooth with few little chunks of potatoes.                  

 

5. In a large frying pan or wok, heat oil When the oil is hot, add mustard seeds. When they splutter, add cumin seeds, urad dal and fry until the dal is light golden

 

6. Add Garlic and fry until the garlic is light golden. Then add shallots and fry on low flame until the onions are nice golden and slightly caramelized                        

 

7. Add Kashmiri red chilli powder, turmeric powder, garam masala along with 1 tablespoon of water and fry for a minute

 

8. Add the mashed potatoes and give it a nice stir to coat the potatoes with the masala. Cook on low flame for a minute or two.                  

 

9. Switch off flame and garnish with chopped cilantro leaves. Serve hot.