Potato Curry

A delicious savory meal.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: 4 Portions

Ingredients

• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 1/2 Cup Water
• 3 Tablespoons Vegetable Oil
• 1/2 Teaspoon Fennel
• 1/2 Teaspoon Mustard Seeds
• 1 dry bay leaf
• 4 medium potatoes cut into cubes
• 2 teaspoons finely grated ginger
• 1 medium tomato
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garam masala powder

Recipe

1. Add 1 teaspoon chili powder, 1 teaspoon tumeric powder, and 1/4 cup of water to a cup and mix together.
2. Add 3 tablesspoons of vegtable oil to a pot over medium heat.
3. Add bay leaf, 1/2 teaspoon fennel seeds and 1/2 teaspoon mustard seeds to oil. Mix to cover in oil.
4. Add cubed potatoes to the pot and fry until they being to turn golden around the edges.
5. Add chili and tumeric powder mixture to pot, rinse cup out with an extra 1/4 cup of water, and add the rinse water to the pot.
6. Stir the pot until the mixture begins to thicken. Add the 2 teaspoons of grated giner, tomato, and 1 teaspoon of salt to the pot and mix. Cover the pot and let cook for three minutes.
7. Squish the tomatoes then add the 1/2 teaspoon of sugar and 1 cup of hot water to the pot, mix.
8. Cover the pot and cook on low heat for 10 minutes. Once the potatoes have softened, smash a couple potatoes to thicken the gravy and add 1/2 teaspoon garam masala powder.

Notes

Adapted from: Curries With Bumbi