Ingredients /nutrition
- 5 potatoes, cut into halves
- 4 1/2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp black split peas
- 10 curry leaves
- 2 minced onions
- 2 minced green chilies
- 2 minced tomatoes
- 8 chopped cashew nuts
- 350 ml water
- 1/2 tsp salt
- 1/2 tsp turmeric powder
Methods / instructions
- Boil potatoes in a pot of water until tender.
- Drain, peel potatoes and mash with fork. Set aside.
- Heat oil and fry mustard seeds, black split peas, curry leaves, onions, chilies and tomatoes.
- Cook until soft and add stir in cashew nuts and mashed potatoes.
- Cook for 2 1/2 minutes and pour in water.
- Add salt and turmeric and simmer until sauce thicken.
- Serve hot with boiled fragrant rice or naan bread.
Servings: 5
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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