Ingredients
:
6 large potatoes, peeled and cut into
chunks
4 tbsp clarified butter or oil
1 onion, finely chopped
1 tsp cumin seeds
2 tsp black onion seeds, 1 tsp mustard
seeds
1 tsp fenugreek seeds
1/2 tsp
curcuma (turmeric), 1 tsp garam masala
2 red chili peppers, deseeded and
chopped
4 curry leaves, roughly chopped
1 cup / 200 g canned tomatoes, chopped
1 tsp salt
Cilantro (fresh coriander), to garnish
Method
: Prep and cook time: 40 min
- Boil the potatoes in a large pan of salted water until tender. Drain well and set aside.
- Heat the butter in a wide skillet and fry the onion until soft but not brown. Add the all the seeds, curcuma (turmeric), garam masala and chili peppers and cook for 2 more minutes.
- Stir in the curry leaves then add the tomatoes and salt and simmer very gently for about 15 minutes, stirring from time to time, until the sauce is very thick. Add a little water during the cooking if needed to prevent burning.
- Stir the potatoes into the sauce and garnish with the cilantro (fresh coriander). Serve with boiled rice.