Garlic – 2 cloves finely chopped (or use two teaspoons of garlic paste)
Ginger paste – 1 tablespoon
Turmeric powder – ½ teaspoon
Chilli powder - 1 tablespoon
Cumin powder – ½ teaspoon
Green chillies – 3 to 4 (chopped)
Coriander powder – 2 teaspoons
Dried Kashmiri chillies – 4 to 5
Ghee (optional) – 1 tablespoon
Vegetable oil - 7 to 8 tablespoons
Green Cardamoms - 2 pods
Black pepper - ½ teaspoon
Yoghurt – one cup
Lemon juice – one tablespoon
Sugar -two tablespoons
Coriander leaves – handful chopped
Curry leaves – 4 to 5 dried
Instructions
Preparation
Peel potatoes and par boil until almost cooked but still firm
Toast coconut flakes and sesame seeds in a dry skillet on a medium heat on the stove. Stir continuously to promote even browning and prevent burning. Remove from stove and allow to cool
Peel and chop onions into a medium dice (5 to 10mm)
Method
Heat 3 to 4 tablespoons of vegetable oil in a sauté pan until hot enough for frying. Add par boiled potatoes and fry in batches until lightly browned. Remove from heat and allow to cool
Place nuts, toasted coconut and sesame seeds into a blender with one and a half cups of water. Add salt. Blend until smooth. Keep to one side
Add three tablespoons of vegetable oil and the tablespoon of ghee (if using) to a broad based pot / sauté pan and bring up to a medium heat. Use four tablespoons of vegetable oil if not using ghee
Add Cumin seeds, fenugreek and mustard seeds and fry for a minute
Add onions and cook until starting to change colour. Add garlic and green chillies. Fry for one or two minutes until softened
Now, add Kashmiri Chillies, cardamom pods, black pepper, chilli powder, cumin powder, coriander powder and turmeric. Cook gently for one minute
Pour blended paste made from nuts, coconut and sesame seeds into the pot and stir well.
Add three cups of water.
Stirring continuously, bring to the boil and then turn down the heat. Allow to simmer for 10 to 15 minutes
Add yoghurt, lemon juice and sugar. Bring back to the boil
Add coriander and curry leaves and allow to simmer for five more minutes
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/dietary-preference/spicy-vegetarian-cooking-with-chillies/vegetarian-curry-with-potatoes-and-yoghurt/