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Coconut milk is the liquid that comes from the grated shred of coconut. Curry or gravy typically contains shredded coconut paste or coconut milk.
It is used in every popular food in South India and Southeast Asia. The color and rich taste and texture of milk can be attributed to the high oil content. It has saturated fats.
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So, if you are looking for an alternative to cow's milk, try coconut milk in your daily routine like- smoothie or cereal for a healthy change.
Coconut milk is a rich source of Manganese, and an adequate source of Phosphorus and Iron.
Yield – 2 servings
Timing – 20 min
Prep time – 15 min
Total - 35 min
Marinate Ingredients:
Potato- 250 grams, boiled
Salt- 1 tbsp
Red chili powder- 1 tsp
Turmeric powder- 1 tsp
Garlic + Ginger- 1 tbsp, paste
Garam masala- 1 tsp
Coriander powder- 1 tbsp
Cumin powder- ½ tsp
Oil- 1 tbsp
Gravy Ingredients:
Oil- 3 tbsp
Cumin seed- ½ tsp
Onion- 2 medium size, chopped
Green Chili- 2 nos.
Tomato- 2 medium size, chopped
Spring onion- 1 tbsp, chopped
Fresh Coriander leaves- 1 or 2 tbsp, chopped
Coconut Milk- 1 cup
Water- ¾ cup
Preparation:
Marinate the boiled potatoes with these ingredients. Place a mixing bowl, add boiled potatoes, salt, red chili powder, turmeric powder, garlic, and ginger chopped or paste, garam masala, coriander powder, cumin powder and oil. Mix all together, cover it with lid and set aside for 10 minutes.
Gravy method:
Heat the wok or pan on a medium high flame. Add oil, cumin seeds and chopped onions. Sauté the onions for 7-8 minutes till translucent. Then add green chili. Mix well and fry it for the next 5 minutes. Add chopped tomatoes, spring onions and coriander leaves. Sauté till the tomatoes are soft and oil separates. Now, add marinated potatoes in it, mix well and cut it into small pieces. Then, add 1 cup of coconut milk with little amount of water, and again mix it, leave it to a good boil and sauté till the gravy becomes thick consistent.
Finally, it's ready to serve with chapati, rice according to your choice!
