- 4 tbsp butter
- 2 tsp ground coriander
- 1/2 tsp cayenne
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 4 medium potatoes,peeled, and cubed
- 1/2 cup grated unsweetened coconut
- juice of 1 lemon
- 1 tsp salt
- 1/2 cup coconut milk
- 1/4 tsp fenugreek seeds
- 1/2 onion, minced
- Boil the potatoes in salted water until tender. Drain.
- Heat 3 tbsp of butter in a dutch oven. Add the coriander, cayenne, turmeric, and cumin.
- Fry for 3 minutes Add the potatoes, grated coconut, coconut milk, lemon juice, and salt. Mix well.
- Simmer for 5 minutes.
- Heat the remaining tbsp of butter in a skillet and add the fenugreek seeds. Cook for 1 minute. Add the onion and cook until tender. Stir it into the potatoes. Serve.