Aluvi Hiki Riha - Spicy Potato Curry

Ingredients

• 4 medium-sized potatoes, peeled and cubed (500g) 4 medium-sized potatoes, peeled and cubed (500g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) coconut milk (optional) 1/2 cup (120ml) coconut milk (optional)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
2. 2.
   Add the chopped onions and sauté until they turn golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the cubed potatoes to the pan and mix well to coat them with the onion mixture.
5. 5.
   Sprinkle the coriander powder, turmeric powder, red chili powder, and garam masala over the potatoes. Season with salt to taste.
6. 6.
   Pour in the water and bring the curry to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the potatoes are tender.
7. 7.
   If desired, add the coconut milk to the curry and simmer for an additional 5 minutes.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Coconut milk — If using coconut milk, shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a finely chopped fresh chili.
• To make the curry more indulgent, garnish with a drizzle of coconut cream before serving.
• If you prefer a thicker gravy, mash a few potato cubes with the back of a spoon during cooking.

Serving advice

Serve Aluvi Hiki Riha hot with steamed basmati rice or naan bread for a complete and satisfying meal. Accompany it with a side of cooling cucumber raita to balance the spiciness.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Indian copper or brass serving dish for an authentic touch.