This is a simple flavourful potato curry made with fragrant spices smothered in a thick droolicious gravy.
4 medium potatoes Glug of oil ¼ tsp black mustard seeds ¼ tsp cumin seeds Pinch of fenugreek seeds 2 sprigs curry leaves (roughly torn into half) 1 medium onion finely sliced 3-4 dried whole green chilies 2 small pieces cinnamon sticks 1 bay leaf 1 tbsp (15ml) garlic/ginger paste 1 tbsp (15ml) mild Kashmiri chilli powder. 1 tsp (5ml) coriander powder 1 tsp (5ml) cumin powder 1 tsp (5ml) garam masala 1 tsp (5ml) turmeric powder Salt to season 1 small tomato diced Fresh coriander to garnish This is how 🙂 Wash peel and cut the potatoes into quarters. (Place in a bowl with a lid and microwave on high for 3-4 minutes - optional) Once done keep them aside. Heat oil in pan – when hot, toss in the mustard seeds, cumin seeds, fenugreek seeds, chillies, bay leaf and curry leaves As soon as the seeds pop and curry leaves splatter– add the onion. Sauté the onions until soft and translucent. Add the garlic/ginger paste - fry for a few seconds. Toss in the chilli powder, coriander powder, cumin powder, garam masala and turmeric powder give all the powders a quick stir. Throw in the potatoes and season with salt. Give this good mix. Pour in 1 cup of hot water - cook for 10 - 15minutes. When the water dries up, continue to add half a cup of water at a time until the potatoes soften. When the potatoes start to soften add the tomatoes - cook for another 5 minutes until you have a nice thick gravy. Serve roti or rice Hot tip: If you are using up-to-date potatoes add the tomatoes just after the powdered spices. For any other potato follow the recipe as is. Note up-to-date potatoes cook quicker and tomatoes slows down the cooking time of potatoes