Sri Lankan Potato Curry

Boil the potatoes (1 kg) for 10 mins until tender. Drain and let steam-dry for 5 mins. Start 10m timer

Heat vegetable oil (2 tbsp) in a frying pan. Add the onion (1), curry leaves (4 dried), pods (3 cardamom), and cinnamon stick (1 small). Fry for 7-9 mins until the onion softens. Start 9m timer

Stir in cloves (2 garlic), [2-3 green chillies], and ground turmeric (0.5 tsp). Cook for 2 mins. Reduce heat to low, add mustard seeds (1 tsp) and the potatoes. Cook for 3-4 mins, coating well in spices. Start 4m timer

Pour in light coconut milk (400 ml) and season with [salt]. Add the remaining ground turmeric (0.5 tsp) and simmer for 20 mins until the sauce reduces and thickens. Stir in most of the fresh coriander (15 g). Serve scattered with remaining coriander and wedges (1 lime), if desired. Start 20m timer