Potato Curry Recipe

Ingredients

Serve 4

• 1 lb/500 g new potatoes

• 1 tsp cumin seeds

• 1/2 tsp fenugreek seeds

• 2 d1ied spicy red chili peppers

• 1 onion, finely sliced

• 3 tbsp ghee (clarified butter)

• 5 tbsp water

• 8 curry leaves

• 1 tsp mustard seeds

• 1/2 tsp ground turmeric

• 1 tbsp desiccated coconut

• salt to taste

Method:

1. Wash the potatoes and cut in half. Toast the cumin, fenugreek, and chili peppers in a nonstick frying pan for 2-3 minutes.

2. Add the onion and 1 tablespoon of ghee. Sauté over high heat for 2-3 minutes.

3. Remove from the heat and process in a food processor or blender with 2 tablespoons of water until smooth.

4. Melt the remaining ghee in a large frying pan and sauté the curry leaves and mustard seeds for 30 seconds.

5. Stir in the spice paste, potatoes, turmeric, coconut, and the remaining water. Season with salt.

6. Cover and cook over low heat for 25-30 minutes, or until the potatoes are tender. Serve hot.