The Maharaj’s potato curry

Ingredients:

1. 6 medium potatoes (ideally organic ones)
2. 1 and a half to 2 teaspoons turmeric
3. 1 teaspoon of cumin seeds
4. 1 green chili, chopped
5. 10-15 curry leaves, if you can find them
6. 1 to 2 pods of garlic, chopped
7. 1/4 cup of finely chopped cilantro
8. 1 tablespoons of grated ginger to taste
9. 2 and a half tablespoons of avocado oil
10. 1 teaspoon of asfoetida powder (optional)
11. A pinch of black ground pepper
12. A pinch of salt

Instructions:

1. Boil the potatoes until they are tender.
2. After boiling the potatoes, peel the skin off from half of them (and keep the skin on for the other half of them).
3. Gently chop the potatoes into rough 1 inch cubes.
4. Now, get a large frying pan and heat it at medium heat. When the pan is nice and hot, add the avocado oil.
5. When the oil is hot, add in your cumin seeds, garlic, and chopped green chili to the pan.
6. As the cumin and garlic start to sizzle, add your chopped potatoes, asfoetida powder, black pepper, and salt. Mix until the turmeric evenly coats the potatoes.
7. Add the grated ginger and mix it into the potatoes (add more oil if needed, but we try to keep it healthy).
8. Take the dish off the pan and garnish with cilantro.
9. Now adjust spice levels if needed and serve (some people also add sugar to taste).

Notes:

1. This can also be made with sweet potatoes, carrots, and yams.
2. You can also add some pepper if you like
3. The recipe should take about 15 minuets to make