500g |
potatoes |
4 tablespoons |
vegetable oil |
2/3 teaspoon |
brown mustard seeds |
2/3 teaspoon |
cumin seeds |
1 1/2 teaspoons |
bengal gram, washed and dried |
5cm |
cinnamon stick |
12 |
fresh curry leaves, (optional, see recipe introduction) |
2 |
small onions, finely chopped |
10g |
fresh root ginger, peeled weight, finely chopped |
2 |
large tomatoes, chopped |
1/4-1/2 teaspoon |
chilli powder |
2 rounded teaspoons |
ground coriander |
1/2 teaspoon |
fennel seeds, ground |
1/3 teaspoon |
turmeric |
|
salt, to taste |
150ml |
coconut milk, (optional, see recipe introduction) |
large handful |
chopped fresh coriander, to serve |