Southern Potato Curry

500 grams potatoes
4 tablespoons vegetable oil
2/3 teaspoons brown mustard seeds
2/3 teaspoons cumin seeds
1 1/2 teaspoons chana dal, washed and dried
5 cm cinnamon stick
12 fresh curry leaves
2 small onions, finely chopped
10 grams fresh ginger root (peeled weight), peeled and finely chopped
2 large tomatoes, finely chopped
1/4-1/2 teaspoons chilli powder
2 rounded teaspoons ground coriander
1/2 teaspoon fennel seeds, ground
1/2 teaspoon turmeric
Salt, to taste
150 ml coconut milk
Large handful of chopped fresh cilantro, to serve

Halve the potatoes and boil until just tender (they will break up in sauce if overcooked now), or cook whole potatoes in pressure cooker with water for about 15 minutes under pressure. Allow to cool somewhat and peel them before continuing.

Meanwhile, heat the oil in a large saucepan and add the mustard and cumin seeds, lentils, and cinnamon stick.  Once the popping of the mustard seeds has died down, add the curry leaves.  Follow immediately with the onions and cook until soft and lightly golden.

Add the ginger, tomatoes, chilli, coriander, fennel, turmeric, and salt, and stir-fry over a high heat for three minutes.  Add 200 ml water, bring to a boil and simmer gently for 10 minutes.  Add the cooked potatoes to the sauce to absorb the flavours for five minutes, or until the liquid in the pan has dried up.

Add the coconut milk and enough water to get a medium consistency sauce.  Taste, adjust the seasoning, and stir in the chopped cilantro, and serve.

Serves 4.

From I Love Curry by Anjum Anand