recipes/food/potato_curry.md -rw-r--r-- 1.5 KiB
d640a513Alex Sayers Add garlic broccoli 2 months ago

#Nambikkai Illam Potato Curry

Serves 1.


  • Vegetable oil
  • 100g chopped onion
  • 1 tsp ginger
  • 1 tsp chopped garlic
  • 1/4 tsp cinnamon
  • 1/4 tsp curry powder
  • 100g chopped tomatoes
  • 200g peeled chopped potatoes
  • 1/2 tsp salt
  • 1 tsp coriander powder
  • 1/4 tsp turmeric
  • 100g ground coconut (dessicated or fresh)
  • 1/2 tsp cumin seeds
  • Curry leaf and coriander leaf


  1. Put 3 tsp oil into a saucepan and heat.
  2. When hot, add the onion, ginger, garlic, cinnamon, curry powder, tomatoes, potatoes, and salt.
  3. Fry for 1 min.
  4. Add a tumblerful of water as well as the coriander powder and turmeric.
  5. Bring to the boil and leave until the potatoes are soft (~10 mins). This would be a good time to fry up some chapatis.
  6. Add the coconut, cumin seeds, a few chopped curry and coriander leaves.
  7. Leave for 2 mins to boil; add water if necessary.
  8. Serve with chapatis.

#Sumati's Chapatis

Makes 4.


  • 1/4 tsp salt
  • 120g luke-warm water
  • 120g cups wheat flour (white or brown)
  • Vegetable oil


  1. Mix the flour, water, and salt to a dough.
  2. Add 1 tsp sunflower oil and knead for 2-3 mins.
  3. Separate dough into balls the size of golf balls.
  4. Rolls the balls in flour and roll out with a rolling pin. Make them quite thin.
  5. Heat up the frying pan dry - no oil!
  6. Throw a chapati in the pan and brush oil on the top.
  7. Turn over repeatedly. Press down with a spatula when it puffs up.
  8. Remove from pan when brown patches form.