Aloo Masala (Potato Masala Curry)

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Aloo Masala (Potato Masala Curry)

 

4 medium potatoes, cubed

1 large onion, finely chopped

2 tsps. garam masala

2 tbsps. dessicated coconut

1 tsp. fresh ginger, finely grated

2 tbsps. oil

1 tsp. mustard seeds

6 curry leaves

leaves from 1 sprig of

coriander

 

Cook the potato in just enough water to cover with three-quarters of the onion,

the turmeric, half teaspoon salt and the green chilli, for about 8 minutes,

until half cooked.

Meanwhile, blend the garam masala, coconut and ginger in a blender. Add to the

potato, and continue to cook for a further 8 minutes, until tender but not soft.

Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a

few seconds until they have all popped, then add the remaining chopped onion and

fry until golden. Stir into the curry.

Add salt to taste and s prinkle on the curry and coriander leaves.

Serves 4.

 

 

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