Soupy Potatoes
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)