Summary

Ingredients

• 700 g potato (s)
• 3 clove (s) garlic
• 20 g iner, fresher
• 3 tablespoon ghee or oil
• 1 teaspoon coriander, ground
• 0.5 teaspoon ½ ground cumin
• 1 teaspoon turmeric
• 3 chilli pepper (s)
• 2 teaspoons spices (Garam Masala)
• 1 teaspoon mustard seeds, brown
• 1 teaspoon curry leaves
• 2 tablespoon peanut cream (peanut butter)
• 100 g peanuts, unsalted or cashew nuts
• salt
• possibly coriander green
• 300 ml water

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Instructions

1. Peel, wash and cut the potatoes into bite-sized cubes. Peel and dice the garlic. Peel the ginger and grate finely. Cut the chilli peppers into small pieces.
2. Heat the ghee in a wok or large pan and heat the mustard seeds until they start to crack. Briefly fry the coriander, cumin, gram masala and chilli. Add the garlic and ginger and finally stir in the turmeric.
3. Fry for a short time and add 300 ml of water. Add the potatoes, season with salt and cover and simmer gently for 20 minutes. Stir in the peanut butter, add the peanuts and season again. Let simmer gently for another 5 minutes.
4. Tip: The peanuts can be replaced with cashew nuts. Finely chopped coriander leaves can be sprinkled over the curry before serving.