Indian-Malaysian potato curry

This potato curry is Indian of origin but is very popular in Malaysia. As with all curries, the technique is about infusing oil with spices and then using it to make the gravy.

In this case this stew's intense fragrace is based on 2 components:

1) peeled and puréed six shallots, half a head of garlic, 3 chillies and 3 inches of ginger;

2) spices: garam masala, ground turmeric, cinnamon sticks and curry leaves. First I briefly fry the spices in odourless vegetable oil and then the pungent purée. Then I add pre-fried vegetables (potatoes , carrots and a tomato) and pour water to cover it all. Let it simmer 15-20 minutes and ideally let it rest for some time to allow all the juices intermingle and soak into the vegetables.

I serve it laced with yoghurt and sprinkled with fresh lemon juice and chopped coriander.

Here it is served alongside with Malay oxtail in tamarind juice and nice long-grained rice cooked the Asian way.

Here is a theme song for this fragrant Indian meal: