Soupy Potatoes

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Ingredients
  • 3 medium Potatoes
  • 1½ cup Water
  • ½ tsp Salt (or to taste)
  • 2 tsps Ground coriander/cumin mix
  • ¾ tsp Red chili powder or to taste
  • 2 tsps Ground raw peanuts
  • ½ tsp Garlic (crushed)
  • 2 tsps Gor (substitute 1 tsp sugar)
  • 1 tsp Tamarind pulp (substitute 2 tsp lemon juice)
  • ¼ tsp Turmeric
  • ⅛ tsp Ground cloves
Instructions
  1. Boil and peel potatoes. Roughly break into large chunks.
  2. Heat oil in a saucepan on medium high, add red chilies.
  3. As it browns, add the fenugreek seeds and hing then add the potatoes, stir to coat.
  4. Add water and the seasonings.
  5. Stir and simmer for 10 minutes on low heat.
  6. If the gravy is too thin, mash a couple of the potato chunks to thicken.
  7. If the gravy is too thick add a little more water.
Tempering
Ingredients
  • 2 tbsps Oil
  • 2 whole Dry red chilies
  • ½ tsp Fenugreek seeds
  • ⅛ tsp Asafoetida (hing)