Massaman Potato Curry

Massaman curry is a Thailand based curry and this recipe has influence of Indian recipes, with addition of Indian spices. It has been a traditional recipe previals for hundreds of years in thailand. Usually they make this in both vegetarian and non vegeterian form. In vegeterian recipe, they add peanuts, baby pitatoes.  Thai curries mostly made with coconut milk and hence this recipe too is made with coxonut milk. I saw this recipe name in food website and searched various recipes in the internet, modified little accoriding to the ingredients I had in home. i didnt added even single spoon of oil. Ok lets us go to the recipe

Ingredients

Baby potatoes - 15 to 20

Coconut milk - 1 cup ( thick) ( have one more cup if want gravy to be watery)

Onion - 1

Tomato - 1

Lemon - 1/2 

Palm sgar - 1 tbs

Water - 1/2 to 1 cup

Salt - as needed 

For Paste 

Roasted peanuts - 1/4 cup

Small onions - 10

Garlic - 5

Red chillies - 8

Ginger - 1/4 inch

Lemon grass - 1 

Cardamon - 3

Cumin seeds - 1/2 tbs

Cloves - 1/2 tbs

Cinnamon stick - 1/2 tsp

Nutmeg - one pinch

Coriander seeds - 1 tbs

Method

In a pan add water , when it begins to boil, add potatoes, allow to cook ... When it cooked switch off the flame...take care that poatoes not become too much cooked and become mushy... Peel off the skin... Either pierecd the potato using fork or cut it into two and keep aside.

In a pan, roaste peanuts keep aside. Then add cumin seeds, cloves, cinamon stick, coriander seeds, nutmeg, dry fry for two minutes, switch off the flame.

Make a paste of peanuts, dry fried masalas, small onion, ginger, garlic, lemon grass, red chillies adding either coconut milk or water.

In a pan add coconut milk, when it begin to, add the grinded paste, mix well and when it boils, add potato, nicely chopped onions, tomato, salt keep in sim flame, allow to cook for 5 minutes.... Add lemon extract and switch off the flame.

Add coriander leaves and serve with roti or rice.