I took in this dish from a buddy of dig who couldn’t care less for vegetables, yet values potatoes. She took in this recipe from her Gujarati relative. This red hot curry goes very well with new phulkas or rotis. It in like manner tastes unbelievable with plain cooked rice.
2 tablespoons nut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
½ teaspoon fennel seed
2 peppers dried red chile peppers
1 press asafoetida powder
1 little onion, sliced
1 tablespoon ground new ginger root
½ teaspoon ground turmeric
1 tomato, separated
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground red pepper
4 cups stripped and cubed potatoes
2 cups water
½ teaspoon white sugar
1 press salt to taste
1 teaspoon chickpea flour (besan)
2 tablespoons separated new cilantro
Step 1Heat the oil in a skillet over medium warmth. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Blend the asafoetida powder into the mix. Incorporate the onion, ginger, and turmeric; cook and blend for two or three minutes. Incorporate the tomato and stew until the tomatoes are sensitive. Sprinkle the ground cumin, coriander, and ground red pepper over the mix.
Step 2Fold the potatoes into the mix until secured. Void the water into the skillet; season with the sugar and salt. Spread and cook until the potatoes are fragile, around 20 minutes. The sauce should be charmingly thickened. If not, incorporate a teaspoon of chickpea flour to thicken it. Managing with the cilantro to serve.