I use already cooked potatoes for this curry, usually leftovers. If you do not have cooked ones on hand, use 4 medium raw potatoes (350 g) and cook them in boiling water until tender, for about 25 minutes.

Peel the cooked potatoes and cut them into ¾ to 1-inch (2 – 2.5 cm) cubes.

Peel onion and chop. Peel garlic and ginger and mince finely.

In a large saucepan or pan, heat 1 tablespoon oil and add chopped onions. Sauté over medium heat until golden, about 10 minutes. Add garlic and ginger and sauté for 1 more minute. Be carful not to brown the garlic to avoid bitter taste.

Add garam masala, turmeric, and paprika if using. Stir for a few seconds. Tip: If using a stick blender made of plastic for blending in the next step, it’s better to add all the spices after blending otherwise the turmeric will dye your blender yellow.

Transfer onion-mix to a blender, add roughly half of the coconut milk, and purée until smooth. You can set a tablespoon of the coconut cream, that usually rises to the top of the can, aside for garnish, if you like.

Return purée to the saucepan, then add remaining coconut milk and stir to combine. Add potato cubes and salt and let simmer on low heat for a few minutes. The longer you let the curry cook, the more reduced and thicker the sauce will get. Be aware: When you remove the curry from the heat and let it cool slightly, it will thicken to a creamy sauce anyways. Taste and add more salt if needed.

Distribute potato curry between bowls, garnish with cilantro and some coconut cream if you’ve set it aside earlier. Serve with rice or bread like naan. Enjoy!