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Potato Dhansak Recipe


  • 4 Medium sized potatoes
  • 1 cup red lentils
  • 1 Cup of Curry Massalla Gravy-click for recipe (see recipe)
  • Quarter of an onion finely chopped.
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 3 Tablespoons Mango Chutney
  • 2 Finely Chopped Cayenne Chillies
  • 1 Clove Garlic
  • Quarter Cup Pineapple Juice
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • Juice of 1 lemon

Cooking method for Potato Dhansak

Serves 2

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Chop the potatoes to bite size pieces and deep fry on a low heat for 30 minutes. You can alternatively boil for ten minutes but the fried potatoes are less likely to break up in the finished dish. Add the potato pieces to the curry. Add half the Massalla Gravy and simmer for 10 minutes, stirring constantly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 1-2 minutes, stirring occasionally. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

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