How to cook southern potato curry

Halve the potatoes and boil until just tender. Boil with skin on to reduce water absorbation. Once cooked leave it to cool. Peel skin and cut into quarters

Meanwhile blend tomato and ginger. Slice the shallots. If using onion use half. Soak chana dhal in some water

Add all ground spices to the puréed tomato

Heat oil. Add mustard, cumin, cinnamon and chana dhal.

Once the mustard seeds have popped and it is fragrant - add curry leaves

Now add shallots or onion. Fry for 2-3 minutes till soft and lightly golden

This is the puréed tomato and spice mix

Add it to the fried onion and continue to stir and cook

Add cooked potato to the tomato gravy. Cook for a further 7 minutes to allow the potato to absorb all the flavors

The gravy will thicken up

Add the coconut milk. Continue cooking for another 3 minutes

Taste and adjust flavor with salt, sugar & lemon juice

Serve this with roti, paratha or naan.