Spiced Potatoes

Ingredients

• ¼ Kilo Potato
• 4 Dried red chilli
• 2 Teaspoon Coriander leaves
• 10 Cashew nuts
• a few Coconut (extract the milk)
• 2 Ladle Oil
• Mustard seeds, urad dal
• 5 Onion (chopped)
• Curry leaves
• Turmeric powder
• Salt

Instructions

1. Boil ¼ kilo of potatoes without overcooking, peel and cut into small pieces. Grind together 4 dried red chillies, 2 teaspoons coriander leaves, and 10 cashew nuts into a paste. Grate a few pieces of coconut and extract the milk. Heat 2 ladles of oil in a pan, temper with mustard seeds and urad dal, then add 5 chopped onions and curry leaves and sauté until golden. Dissolve the ground paste in the coconut milk and pour it in. Add salt and turmeric powder and let it boil until the raw masala smell goes away. Add the potato pieces, stir, and remove from heat. It should not be too thick — it should look glossy, with the oil separating on top.