ALOO MASALA (POTATO MASALA CURRY)
Ingredients
- 2 tablespoons desiccated coconut
- 150 grams fresh ginger, finely grated
- 2 tablespoons oil
- 1 teaspoon mustard seed
- 6 curry leaves
- Leaves from 1 sprig coriander
Directions
- Directions
- Cook the potato in just enough water to cover with three-quarters of the onion, turmeric, half teaspoon salt and the green chili for about 8 minutes, until half cooked.
- Meanwhile, blend the garam masala, coconut and ginger in a blender. Add to the potato and continue to cook for a further 8 minutes until tender but not soft.
- Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a few seconds until they have all popped then add the remaining chopped onion and fry until golden. Stir into the curry.
- Add salt to taste and sprinkle on the curry and coriander leaves.
