- 5-6 medium-size potatoes (parboiled)
- ½ cup of coconut milk
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 tsp turmeric
- 2 green chillies
- 1 small onion
- 2 garlic cloves
- 2 green cardamom, 2 cloves & ½ cinnamon stick
- A handful of coriander
- 2 tbsp mustard oil
- Salt & water as required
Take a bowl containing ½ cup of coconut milk with little water and soak the parboiled potatoes with the skin for 10 minutes.
Heat a saucepan to temper the oil with curry leaves, mustard seeds, cardamom, cloves and cinnamon stick. Add grated onion with garlic into the pan, stir well until caramelised.
Now add the soaked potatoes with coconut milk to the pan, wash the bowl with some water to add it to the pan, mix it well and let it simmer for 15 minutes in medium-low flame. Keep stirring in between slowly to make sure the potatoes do not break. Add turmeric powder with a little salt and green chillies. Mix it once to let it simmer for another 5 minutes.
Add a handful of coriander leaves and let it boil for another 2-3 minutes to finish the dish. Now serve your aromatic Srilankan style Potato Curry with some chapatis and enjoy.