A simple and flavor packed tangy but spicy curry that is ideal for serving as a main dish or side.
INGREDIENTS Onions Cashews Green chile Peppercorns Fennel Water
In a grinder, pulse the mixture adding water by the teaspoon until it is smooth but not runny.
In a medium skillet, heat oil over medium heat and fry the potatoes for 4 to 6 minutes until they are crispy and fork tender. Remove and set aside.
In the same pan, heat oil, cumin seeds, star anise, cinnamon stick, cloves, and mace and saute for 1 minute until aromatic. Then add in the turmeric and chili powder. Cook for 1 minute.
Add in the cashew paste and stir to combine then simmer over low heat for 2 minutes until combined well and aromatic.
Add the water and simmer for 4 to 5 minutes until thickened then add the potatoes and salt to taste. Continue cooking for 2 to 3 minutes before serving over rice.
Serve this dish with rice, roti, and naan or as a side to another main dish curry.
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