Recipe: Free Indian Curry

Smita Mishra

Try out this delightful curry whose taste is not ruled by the culinary dominance of any particular region.


4 boiled potatoes
1 tsp black mustard seeds
¼ cup grated coconut
½ cup chopped tomatoes
1 chopped green chilli
3 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp cumin powder
2 tsp curd
4 tsp chopped coriander leaved
3 tsp butter
Salt to taste
1 tsp sugar
4 tsp cream


Heat butter in a pan. Add mustard seeds, ginger garlic paste, green chillies and sauté for 5-7 minutes. Add salt, sugar, tomato, turmeric, cumin powder and coconut and cook well.
When the tomatoes soften and the mixture starts leaving the sides of the pan add curd and cream. Cook for a couple of minutes.

Break the potatoes with your fingers into small pieces and add into the pan. Stir for 2 minutes. Add 1 cup water, coriander leaves and cook for 7-8 minutes. Serve hot.