- 2 sunflower oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 8 curry leaves
- 1 tin of chopped tomatoes
- 1 tsp turmeric
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp chilli powder
- 1 tsp salt
- 1 tsp jaggery or sugar
- 1 tsp fresh chilli and ginger paste
- 2 red potatoes, boiled and chopped
- 1 small bunch of fresh coriander
Heat the oil in a pan. Test whether the oil is ready by dropping in a couple of cumin seeds, they should immediately fizz when the oil is hot enough.
Add the cumin seeds to the oil followed by the black mustard seed, put the lid on and give it a quick shake. When you hear the mustard seeds stop popping add the curry leaves, the chopped tomatoes and 1/2 a cup of water.
Add the turmeric, ground cumin, ground coriander, chilli powder, salt, jaggery, and the chilli and ginger paste to the sauce, give it a mix, and let it cook for about 5 minutes with the lid on.
Add the pre-cooked potatoes to the sauce and cook for another 10 minutes.
Add some washed and chopped fresh coriander, and serve.