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Ingredients

• 2 T vegetable oil
• 2 T ghee
• 1 1/2 t black/brown mustard seeds
• 1 1/2 t cumin seeds
• 1 t kalonji (nigella seeds)
• 2 medium-large red onons, thinly sliced
• 1/4 cup packed curry leaves (fresh or frozen)
• 4 fresh green chilies, such as serrano or Thai, sliced into rounds (seed and mince them and use less for less heat)
• 2 lbs potatoes, cut into 1/2-inch cubes (I do not bother peeling)
• coarse salt
• 1 1/2 t turmeric
• 1 1/2 cups water
• 2 T chopped cilantro

Description

Adapted From Raghavan Iyer's 660 Curries, This Potato Curry Makes The Perfect Accompaniment To Any Indian Protein Dish. Creamy, Spicy, Delicious. See More Photos At…

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