Masala Curry

I normally make mild stews (ishtus) to go with aapam or have sweetened coconut milk but my periamma and my MIL (who hail from the same city) make this spicy gravy as well... This is just as creamy but it has some garam masala flavour in addition as well and is sure to please.

The following recipe is one that I got from my SIL during the very early days... My periamma makes a slightly different version where she grinds freshly roasted coriander seeds and red chillies but this one uses readymade powders instead.. so you can determine your preferred method based on availability & convenience.

MASALA CURRY (with Potatoes)

Ingredients:

Potatoes - 3, medium, pressure cooked & peeled
Onion - 1 big, chopped
Tomato - 1 small to medium, chopped
Green Peas - 1/3 cup (optional), microwaved with little water for 4 mins
Thick Coconut milk - 1/4 cup to 1/3 cup
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Clove - 1
Cinnamon stick - half inch piece
Curry leaves - few
Coriander leaves - 1 tbsp, chopped for garnish

Method:

1) Cut 2 potatoes into small pieces (about half to 1 inch), mash the other one coarsely.

2) In a pan, heat oil and season with mustard seeds, cloves, cinnamon stick and curry leaves.

3) Add the onions and cook till they are transparent and a soft

4) Add the tomatoes, salt and turmeric powder and cook till they turn mushy

5) Add the chilli powder, coriander powder and stir for a couple of minutes.

6) Add the microwaved peas with the water (if using) followed by 2 cups of water and both, the chopped and mashed potatoes. Adjust salt and spice as required. Bring to a boil, cover and allow to cook on medium heat for about 15 to 20 minutes.

7) When the masala has been absorbed by the potatoes and the raw flavour is gone. Stir in the garam masala and the thickened coconut milk.

8) Allow this to heat through on low so the coconut milk doesn't separate. Switch off the stove, sprinkle in the coriander leaves and allow to rest for a few minutes before serving with aapam /dosais/ idiyaapams.