Ingredients
- 1 tbsp canola oil
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp powdered asafetida
- 3 Thai green chillies
- 8-10 curry leaves
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 red onion, thinly slices
- 3 Roma tomatoes, sliced into wedges
- 1/2 tsp powdered cumin
- 1/2 tsp cayenne
- Salt and pepper to taste
- 4 yellow potatoes, peeled and cut into wedges
- 2-3 cups water
- 2 tbsp minced cilantro, to garnish
Recipe Description
A lightly spiced potato curry with cumin, ginger, garlic, curry leaves and cayenne combined with tanginess of tomatoes and sweetness of onions that you can make really quickly for a weeknight dinner if you are craving Indian food. It is best paired with rice or rotis/Naans/Chapatis. It is Vegetarian, Vegan and Gluten Free.
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