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Potato Phatia Recipe


  • 6 Medium potatoes peeled and chopped
  • 1 Cup of Curry Massalla Gravy-click for recipe
  • Half of an onion finely chopped
  • 8 Tomatoes cut into Eighths
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 3 Teaspoons Brown Sugar
  • 8 Finely Chopped Cayenne Chillies
  • 1 Clove Garlic
  • 1 Green Pepper, Seeded and Diced
  • Teaspoon Cumin seeds
  • Half Teaspoon Fennel seeds
  • Half Teaspoon Mustard seeds
  • 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 Phatia

Serves 2

Chop the potatoes into thirds or quarters. Bring a pot to the boil with a little salt and then boil the potatoes for 15 minutes. Make a paste of the curry powder and chilli powder with the lemon juice. Dry Fry the whole seeds for 1 minute on high heat. Add the oil and fry the onion and 1 cayenne chilli on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the potatoes and half the Massalla Gravy, Tomatoes, Pepper, and simmer for 10 minutes, stirring occasionally. Now add the sugar and chillies and simmer for a further 2 minutes, stirring constantly avoiding moving the potatoes too much. If needed add more massalla gravy or water to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 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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