I wish. I sincerely wish I don't have to make curries as regularly as I do. Then again, when you are married to a typical Indian man who will most probably flip and flop if curies are not part of his meal almost daily, I guess then (Pavakkai Puli Kuzhambu, Drumstick Sambar & Cauliflower Curry)? Do I have to say anything more? I don't have to right? When marriage and food love are a concern, I think most of us women will go with the flow? We generally and usually give in to what pleases our husbands? Potentially. Thank god on the other hand my other half-half does not mind a vegetarian curry which by far I am don't mind because such a curry logically pretty much can be paired alongside many other sides for a full house meal (Vegetable Biryani, Chloe Masala, Carrot Poriyal & Eggplant Tikka Masala). And potatoes which you can cook in millions of ways are always a favourite (Indian Potato Balls, Bonda, Aloo Gobi, Chilli Aloo & Dum Aloo)? Today, ladies and gentlemen, it is this Tari Wale Aloo, or Vegan Potato Curry (Egg Potato Curry). Some like automatically walking inside the curry, plus, obviously, potato is the central ingredient and the rest of the ingredients, trust me, nothing out of this world. Coconut milk of course as you know or don't, does bountiful of creaminess and deliciousness and ghee is the other for a North Indian, Tari Wale Aloo.
3 medium size potatoes - remove skin and dice
1/2 cup frozen green peas
4 shallots - slice thinly
1/2 inch ginger - slice thinly
4 garlic - slice thinly
3-4 sprigs curry leaves
2 tbsp plain chilli powder - add some water and stir for a thick paste
1 cup thick coconut milk
3 tbsp ghee
Salt for taste
When oil is heated, sauté shallots, ginger and garlic.
Add chilli powder paste and cook until oil splits.
Pour 2 cups of water and stir in.
When curry is heated through, add potatoes and salt.
Once potatoes are cooked, add green peas, curry leaves and coconut milk.
Stir to combine into the curry and off the heat.(Optional: some tamarind juice or lime juice if you prefer)