Feuervogel's Potato Masala

Ingredients for 4 servings:

• 2 tbsp oil
• 1 tsp mustard seeds, black
• 10 curry leaves, fresh, alternatively some Madras curry powder
• ¼ tsp ground turmeric
• 1 cm ginger, grated
• 2 pieces of chili, green, finely chopped
• 2 medium-sized onions, finely chopped
• 500 g waxy potatoes, cut into 2 cm cubes
• 1 tbsp tamarind paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a saucepan, cover, and pop the mustard seeds. Add the curry leaves, turmeric, ginger, chili, and onions, and fry uncovered until the onions are translucent. Add the potatoes and 250ml water. Stir with a wooden spoon until the potatoes are coated with the spices. Cover and cook until the potatoes are tender. If the sauce is still too runny, remove the lid and simmer until thickened. If there is no more liquid in the pan before the potatoes are cooked, add a little water. When the potatoes are tender, stir in the tamarind extract and season with salt.