Total Time
Prep 8 mins
Cook 25 mins

Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks

Ingredients Nutrition


  1. First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
  2. Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
  3. Turn down heat and add spuds to cook for 6 minutes.
  4. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
  5. Simmer until the potatoes are tender.
  6. Serve with rice or naan bread.
Most Helpful

4 5

This was very good! Very much like what I get in restaurants. The batch I made was a bit too sweet though. The cardamom seemed to be a bit too present, and I halved the chilies, thinking it would be too spicy. That was a mistake! Next time I will use all 6 chilies, a bit less cardamom and maybe only one shallot. Its also worth noting that I used 3 Tbsp of the paste rather than 2.