Potato curry

Ingredients for 4 servings:

• 3 tbsp oil, neutral
• ½ tsp cumin seeds, white
• 3 curry leaves
• 1 tsp dried red chili pepper(s)
• ½ tsp spice(s), onion, mustard and fenugreek seeds, mixed
• ½ tsp fennel seeds
• 3 garlic cloves, sliced
• ½ tsp ginger root, chopped
• 2 onions, sliced
• 6 m.-sized potatoes
• 1 tbsp coriander greens, chopped
• e.g. water, broth or sherry

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

spicy balti potatoes

Heat oil in a wok or frying pan (I always use a non-stick pan). Add cumin, curry leaves, crushed dried chilies, seeds, garlic, and ginger. Stir-fry for 1 minute. Add onions. Fry for another 5 minutes until golden brown. Slice or cube the potatoes and add them to the pan. Add a little more liquid if necessary (e.g., water, stock, or dry sherry), cover, and simmer until the potatoes are tender. Season to taste with salt, pepper, coriander, and other spices (you can add a little more seeds to taste). Remove the curry leaves. Potatoes are often part of a balti dish, but are treated more like a vegetable. Therefore, potatoes are sometimes served with rice. Ideal when combined with other vegetable curries (e.g., chickpea or lentil dal) and, if desired, rice.