Steps
- Peel and quarter 4 medium Yukon Gold potatoes. Put in a deep saucepan with 3 tablespoons of finely chopped onion, 1 large minced garlic clove, and 1 sliced green chili.
- Add 3 pieces of pandan leaf, each 4in / 10cm long, and the leaves from 1 sprig of curry leaves. Mix in ¼ teaspoon of turmeric, ½ teaspoon of unroasted Sri Lankan curry powder, ⅛ teaspoon of fenugreek seeds, and ¾ teaspoon of salt.
- Add 1 cup of water and bring to a simmer over medium heat. Cover and cook until fork-tender, adding water if dry. Uncover to reduce excess liquid until about ¼ cup remains.
- Reduce the heat and gently stir in 1½ cups of canned coconut milk. Simmer for 5 minutes, stirring gently without breaking the potatoes. Adjust the salt, remove from the heat, and stir gently until slightly cooled.