This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. You’ll be surprised by how tasty the humble potato can be!
~Simple Yellow Mung Dal~ 1 cup yellow Mung Dal (peeled mung beans)or yellow split peas, soaked in cold water for 1 hour 1 large tomato cut into 8 wedges 1/4 cup oil 1/2 tsp cumin seeds 1 medium red onion, finely chopped 5 large garlic cloves sliced 1 teaspoon coriander seeds ground 3/4 teaspoon ground turmeric 1/4 to1/2 teaspoon cayenne 1/4 cup minced cilantro leaves or flat-leaf parsley,1T butter, salt
josh is from Kashmir and the korma, koftas and kebabs from the imperial kitchens of the Muslim Mughal Empire. Many of these dishes are rich: heavy meat dishes, cooked long and slow with clarified butter and