Potatoes in coconut cream is an Indian dish with a slightly sweet but spicy taste at the same time. It’s a simple to execute side dish but makes a great impression, usually paired with pilaf rice and a variety of vegetables. If you like ethnic recipes
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Slow fire, Stove
- Cuisine: Indian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 10.5 oz potatoes
- 7 oz coconut cream
- 1/4 cup water
- 1 packet saffron
- 1 pinch chili powder
- 1 pinch cinnamon powder
- 1 pinch cardamom
- 2 pinches fine salt
- 1 tsp grated coconut (shredded)
- 1 tbsp sliced almonds
Tools
- 1 Peeler
- 1 Chopping Board CHOPPING BOARD
- 1 Knife
- 1 Pot
- 1 Spoon
Preparation of Potatoes in Coconut Cream
Peel the potatoes and cut them into chunks not too large, so they will cook faster.
Once the potatoes are cut, transfer them to a pot and add the coconut cream.
Add the water and put on the stove over medium-low heat. Stir to melt the coconut cream.
Once the coconut cream is well melted, add 1 packet of saffron, 1 pinch of chili powder, 1 pinch of cinnamon, and 1 pinch of cardamom powder.
Stir well to dissolve and blend all the spices well.
Cover and cook for about 16/18 minutes over medium-low heat.
After the cooking time, taste and adjust the salt.
Plate and decorate with some grated coconut and almond slices.
And voilà… the potatoes in coconut cream are ready to be served.
Useful Tips
If you can’t find coconut cream, use coconut milk, always in a can not the coconut drink in tetra packs. However, with the milk, remember not to add the water otherwise everything will remain too liquid.
If you love chili, add a little more at the end of cooking or use a piece of fresh chili during the potato cooking.
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