4 Large potatoes (cut into 4 or 8 pieces)
1 Medium size tomato (grated)
Salt to taste
1 Heaped tablespoon of mixed masala
1 Teaspoon chilli powder
½ Teaspoon of coriander (dhania) and cumin (jeera) powder
1 Bay leaf
1 Black cardamom (elachi)
1 Cinnamon stick
A pinch each of cumin seed(jeera), mustard seeds, fennel seed(soomph)
2 Sprigs each of thyme, curry leaves and spring onions
3 mint leaves
1 green chilli (slit)
1 Teaspoon of ginger and garlic (heaped)
Fresh coriander (dhania) for garnishing
A pinch of turmeric powder
- Heat oil in a pot.
- Add in ½ a finely sliced onion, green chilli, 1 sprig each of thyme, spring onion and curry leaf, aniseed, cinnamon stick, bay leaf, mustard seed, fennel seed, cumin seed, chilli, cardamom and 2 leaves of mint.
- Simmer until the onion has changed colour and appears transparent.
- Stir in the mixed masala, coriander and cumin powder, chilli powder and turmeric powder.
- Simmer for a few seconds before adding in the ginger and garlic.
- The potatoes and salt can now be added in together.
- Mix the curry well ensuring that the potatoes are evenly coated with the masala mixture.
- The curry should fry until the oil and masala has fused together to form a gravy consistency.
- At this stage add the tomato, other ½ of the onion (grated), a sprig each of thyme, spring onion, curry leaf and mint leaves.
- Add a little water.
- Cover the curry with a lid and cook for 15 minutes.
- Stir the curry regularly to ensure that it is not drying out. If is drying, more water may be needed.
- Cook until the potatoes are soft. The tomatoes should have melted completely to form a thick gravy.
- Garnish with coriander.
Variation : Potato can be substituted for any vegetable but cooking times may change for softer and firmer vegetables.