Potato Curry

Ingredients

• 3 medium potatoes (cut into large cubes)
• 2 tablespoon vegetable oil
• 1 tablespoon butter ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 dry chilies
• 2 sprigs curry leaf
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoon kashmiri chili powder
• 1/2 teaspoon Garam Masala
• 1 cup water (see note 1)
• 1 teaspoon dried fenugreek leaves
• salt

Instructions

1. 1

   Peel the potatoes and chop them into large cubes. Place in some cold water with salt and bring to a boil. Allow to cook on a medium heat until potatoes are tender, about 20-30 minutes

2. 2

   Add the butter ghee and oil in a pot. Add the cumin seeds and fennel seeds and once it splutters add the curry leaf and chilies

3. 3

   Add the ginger and garlic paste and fry for a few seconds

4. 4

   Make a little cross at the top of the tomato, place in a bowl of freshly boiled water for 30 seconds. Remove from the bowl and peel off the skin. Blend and add to the pot. Cook for about 5 minutes

5. 5

   Add the cumin powder, coriander powder, turmeric, Kashmiri chilli powder and Garam Masala. Cook for 30 seconds

6. 6

   Add the potatoes and mix well. Cook for 1 minute. Add the water, add 1/2 cup at first and if you want it to be a little more loose add the other half. I used a whole cup of water

7. 7

   Crush the fenugreek leaves and add it to the curry

8. 8

   Garnish with fresh coriander