Summary

Ingredients

• 2 tablespoons oil
• 1 teaspoon mustard seeds, black
• 10 curry leaves, fresh, alternatively some Madras curry powder
• 0.25 teaspoon ¼ turmeric, ground
• 1 cm ginger, grated
• 2 piece (s) chilli, green, finely chopped
• 2 medium onion (s), finely chopped
• 500 g potato (s), waxy, cut into 2 cm cubes
• 1 tablespoon tamarind paste

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Instructions

1. Heat the oil in a saucepan and pop the mustard seeds covered in it. Add the curry leaves (curry), turmeric, ginger, chilli and onions and fry without a lid until the onions are translucent. Add the potatoes and 250 ml of water. Stir with a wooden spoon until the potatoes are coated with the spices. Cook covered until the potatoes are done. If the sauce is still too runny, remove the lid and simmer until it has thickened. If there is no more liquid in the pot before the potatoes are cooked, add a little water. When the potatoes are done, stir in the tamarind extract and season with salt.