Bombay Aloo
Masala Potatoes
- hot
- 146.KViews:
- 250g cashew nuts
- 2 tbsp coconut oil
- 1 large onion, finely chopped
- 10 curry leaves
- 2 green chillies, chopped
- ½ tsp roasted cumin seeds, ground
- ½ ground turmeric
- 1 tsp chilli powder
- 7cm stick of cassia
- 300 ml coconut milk
- 150 ml coconut cream
Method
- Soak the cashew nuts in a small bowl of water for an hour. Once softened, drain off the water and set to one side to dry off.
- Meanwhile, heat the oil in a pan once hot add the cumin, cassia and curry leaves.
- After a few seconds the spices will become aromatic, you can then add the chopped onions and stir to cook them for about 10 minutes.
- When the onions begin to change to a golden brown stir in the turmeric, salt, chilli powder, green chillies and stir.
- Add the drained cashew nuts and stir to combine with the spices.
- Pour in the coconut milk and let it heat through. Leave it to simmer, thicken and reduce.
- Remove the curry from heat and check the seasoning - adjust if required. I like to serve with some rice topped with a little extra coconut cream.
Mixy
Thanks
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