INGREDIENTS

• 1/2 kg potatoes
• 2 larger tomatoes chopped
• 2 red onions fine chopped
• 3 cloves garlic crushed
• 1 cm fresh ginger crushed
• 1/2 tsp black mustard seeds
• 10 curry leaves
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1-2 tsp coriander powder
• 1 tsp chicken powder
• 1 tsp fennel seeds
• 1 and 1/2 tsp cinnamon
• pinch of salt
• 2 tbsp coconut or vegetable oil

INSTRUCTIONS

• Cook potatoes.
• Heat oil in a SUNFLAME DEEP FRY PAN on high heat, add mustard seeds and curry leaves. After 0,5 min add tomatoes, ginger, garlic, onion, salt and cover with a lid. Saute on a small fire 10 minutes, until tomatoes get soft and make a pappy consistency.
• Add all the spices and a 1/2-1 glass of water, that the mix is submerged.
• In about 2 minutes add boiled potatoes and warm it up.
• Serve with rice, Indian bread (roti).

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