Potato, cumin and curry leaf curry by Binnys Kitchen

September 28, 2015

Ingredients

• 2 medium sized Potatoes cut into medium sized cubes
• One onion diced
• One large tomato pureed
• Lots of Spice Kitchen curry leaves – approx 1/3 cup full
• Garlic – approx one tablespoon
• Ginger – approx one tablespoon
• 2 green chillies (medium hot) 
• One teaspoon Spice Kitchen  turmeric
• Spice Kitchen Coriander powder – one teaspoon
• Spice Kitchen  Cumin powder – one teaspoon
• Spice Kitchen  Garam masala – one teaspoon
• Spice Kitchen  Red chilli powder – half a teaspoon
• Salt to taste
• One teaspoon crushed black pepper
• One tablespoon Spice Kitchen cumin seeds
• One teaspoon methi seeds
• Oil/ghee/coconut oil

 

Method

1. Boil the potatoes in a large pan of water with salt and a teaspoon of turmeric for about ten minutes.
2. Once the potatoes are ready put them on a kitchen towel to drain.
3. Heat the oil or ghee or coconut oil in a kadhai on medium heat.
4. Add in the cumin seeds and methi seeds and when they sizzle add in the onions, garlic, ginger, green chillies and curry leaves.
5. Give everything a good swirl and cook till onions are soft.
6. Add in the pureed tomato and ground spices and cook for around 3 minutes then add the potatoes.
7. Add a quarter cup of water and cover the pan with a lid.
8. Cook this for around fifteen minutes and then your dish should be ready.
9. Serve with chapatis or parathas and enjoy :)

 

 

Recipe by Binnys Kitchen - click here for more recipes.

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