murphyscreek
Veteran
Ingredients
3 large peeled potatoes cut in to quarters
2 tbsp vegetable oil
1 tbsp ghee
1 large tomato diced
1 large onion diced
6 cloves garlic grated
1 large nob ginger grated
6 green chillies sliced
1 tub yoghurt (200 gms)
1/2 cup roasted ground cashew nut
12 dried curry leaves
1/2 tsp fenugreek seeds
2 tsp coriander powder
1 tsp tumeric
1 tsp cumin powder
1 tsp garam masala
1 tsp chilli powder
1 tsp salt
1 tbsp chopped fresh coriander to garnish
Method
Boil potatoes then drain and set aside. In a large saucepan heat oil/ghee with curry leaves and fenugreek seeds till fragrant. Add potatoes to oil and fry to colour and crisp all sides. Remove potatoes and set aside. Remove all but one tablespoon of oil/ghee from saucepan. Add onion to saucepan and saute till translucent. Add dry spices and fry for a few minutes. Add tomato, chillies, ginger and garlic and stir and saute a little longer. Add a little water, then add yoghurt and stir and simmer 4-5 minutes. Add cashew powder, and simmer a little longer and stir in a little more water if gravy becomes too thick. Add potatoes to gravy and stir them in and simmer till potatoes warmed through. Serve with naan and/or basmati and sprinkled with fresh coriander.