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| Main ingredients | Potatoes, Cashewnuts, Ghee, Cumin seeds, Asafoetida, Curry leaves, Green chillies, Onions, Turmeric powder, Salt, Sugar, Fresh coriander leaves |
| Cuisine | Goan |
| Course | Main course vegetarian |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium potatoes, boiled and peeled
- 10-12 cashewnuts, soaked and halved
- 2-3 tablespoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 10-15 curry leaves
- 2-3 green chillies, finely chopped
- 2 medium onions, chopped
- ½ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon sugar
- 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
- Chapattis for serving
Method
- Heat ghee in a non-stick pan, add cumin seeds and once they start to change colour, add asafoetida, curry leaves and green chillies, mix and sauté for 30 seconds.
- Add onions, mix and sauté till light brown.
- Add turmeric powder and mix well. Mash the potatoes and add to the pan.
- Add 1½ cups water, cashewnuts, salt and sugar and mix well.
- Add coriander leaves, mix well and cook for 2-3 minutes on low heat.
- Transfer into a serving bowl, sprinkle coriander leaves and serve hot with chapattis.
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