2 tbsp vegetable oil
1 Large onion diced
1 whole garlic head cloves, roughly chopped
1 large tomato, diced
1 large potato, cut into chunks (optional)
1 tsp of each fennel and mustard seeds
1 tbsp fenugreek seeds
Handful of curry leaves
2 tbsp curry powder
1 tbsp chili powder
1 tbsp tomato puree
1 tbsp tamarind paste
2 tbsp low fat yoghurt (optional)
200ml coconut cream
1 tsp garam masala
Heat oil in a large pan sauté onion till it’s translucent. Add garlic sauté for 2 more minutes. Stir in potatoes, tomatoes, mustard, fennel, fenugreek seeds, curry leaves. Sauté for a minute and add curry powder, chili powder, tamarind paste, tomato puree and yoghurt. Stir well for few minutes till spices form into a thick paste.
Add coconut cream and 500ml water stir well, close the lid cook for 5-10 minutes. When gravy starts to simmer, add garam masala and turn off heat.
Serve with rice or pittu or roti.
Photo credit: Ami