Potato curry with peanuts

Ingredients for 4 servings:

• 700 g potatoes
• 3 garlic cloves
• 20 g ginger root, fresh
• 3 tbsp ghee or oil
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp turmeric
• 3 chili peppers
• 2 tsp garam masala
• 1 tsp mustard seeds, brown
• 1 tsp curry leaves
• 2 tbsp peanut butter
• 100 g peanuts, unsalted or cashew nuts
• Salt
• possibly coriander leaves
• 300 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian Indian curry

Peel and wash the potatoes and cut into bite-sized cubes. Peel and finely dice the garlic. Peel and finely grate the ginger. Finely chop the chilies. Heat the ghee in a wok or large pan and heat the mustard seeds until they begin to pop. Briefly fry the coriander, cumin, gram masala and chilies. Add the garlic and ginger and finally stir in the turmeric. Fry briefly and then pour in 300 ml of water. Add the potatoes, season with salt, and cover. Simmer gently for 20 minutes. Stir in the peanut butter, add the peanuts and season again to taste. Simmer gently for another 5 minutes. Tip: The peanuts can be replaced with cashews. Finely chopped coriander leaves can be sprinkled over the curry before serving.