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Total Time:
Prep Time: 10 min
Cook Time: 15 min

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Ingredients

For 5 Servings

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1/2 lb potatoes, peeled and cut into 1 1/2-inch cubes
1 tsp salt
1 cup coconut cream
3 green chile peppers, chopped
4 fresh curry leaves
1/2 tsp cayenne pepper
3/4 tsp saffron powder
1 clove garlic, minced
1/2 cup water

Directions

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1 Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
2 Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

Directions

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1. Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.

2. Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

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