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Potato curry from Punjab. Sukhe Alu

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Potato curry from Punjab. Sukhe Alu

All met in a small glass and shake before use. may sound a little awkward but is delicious and can keep it real long
0.5tspCrushed chilli (optional)
1tbspFenugreek seeds
1tbspFennel seeds
1tspGaram masala
1tspTurmeric
1Medium onion (125 g) finely chopped
1tspPanch phora (see below)
1.5tspSalt
2tbspDark mustard seeds
2tbspNigella/Virgin in the green seeds (black cummin)
2tbspOil or ghee
2tbspCumin seeds
2-3tbspChopped fresh mint or cilantro
4tspLemon juice
500gPotatoes (not mealy)
5-6cl(boiling) water

Instructions for Potato curry from Punjab. Sukhe Alu

To prepare the Potato curry from Punjab. Sukhe Alu recipe, please follow these instructions:

Peel potatoes and cut into quarters or large terns
Heat the oil in a (thickened) pan with lid
Add panch phora
When the mustard seeds start to pop, add the chopped onion. Stir around until the toe is soft. Take care not to burn.
Add the chopped herbs turmeric chilli and salt.
Add the potatoes stirring and pour the water over.
Lay the lid on the pot and screw fully down for 20 minutes.
Shake the pot occasionally so it does not get caught on the bottom of the pan.
Sprinkle garam masala and lemon juice over.
Boil under low for 10 minutes or until the potatoes are tender.
Serve with Indian bread or rice and possibly another vegetable curry.

Any remains can be made the day after making small dough packs (in butterdej or fillo dough) like "stretched" / mixed with a handful of thawed peas or a little rest meat + possibly a few spoonfuls of sauce. Bake 180-200 degrees for about 20 minutes or until golden.

tips:
If you can not make or buy panch phora, ½ mustard and ½ cumin are an emergency solution

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