Potatoes in coconut milk with garlic-infused butter

Name: Potatoes in coconut milk with garlic-infused butter
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp ground coriander; 22.5 ml/1½ tbsp tamarind juice or lime juice; 2.5 ml/½ tsp ground turmeric; 2.57–5ml/½–1 tsp chilli powder; 400 ml/14fl oz/1½ cups canned coconut milk; 500 g/1lb 2oz waxy potatoes; 5 ml/1 tsp salt, or to taste; flat bread, to serve; 4–5 large garlic cloves, crushed; 15 ml/1 tbsp ghee or unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These potatoes, Batata Ghashi, are so fabulously tasty that you won’t believe how simple they are to make. The only thing to remember is that you will need to pre-boil the potatoes in their skins and leave to cool completely before adding them to the sauce. Serve with flat bread for scooping up the juices.

Ingredients

500 g/1lb 2oz waxy potatoes
30

Method

Boil the potatoes in their skins. Cool and peel them, then cut into 2.5cm/1in cubes.
Heat the oil over a low heat and add the coriander, turmeric and chilli powder. Stir and cook for about 1 minute.
Add the potatoes, coc

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SouthIndia

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