- 4 tbsp vegetable oil
- 1 tsp mustard seeds
- 10-15 curry leaves
- ¼ tsp asafoetida
Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 heaped tbsp tomato purée
- 3 tsp sambar masala mixed with ¼ cup water
- 4 large potatoes, boiled and cut into bite size chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- handful fresh coriander, finely chopped
Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.
Where to find sambar masalaBuy sambar masala in Indian supermarkets or online.