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IndianSide disheslunchdinnerVegetarianPescatarianVeganGluten-freeDairy-freeNo added sugar

Indian Potatoes

This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with Indian beans and Indian rice.

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Ingredients

Makes
6
  • 6 small potatoes, peeled and cut in half
  • 2 small cans coconut milk
  • ½ can tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • Olive oil
  • Salt to taste

Ingredients for 6 servings (1.8 kg) · the original recipe

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Method

  1. 1

    Sauté the garlic in olive oil.

  2. 2

    Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).

  3. 3

    Stir in the coconut milk.

  4. 4

    Add ½ teaspoon red pepper, and salt to taste. Boil it all together.

    Stovetop
  5. 5

    Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork.

    Stovetop

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.

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