Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes Serves: 4

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 medium potatoes, peeled and cubed
• 2 small aubergines (eggplants), cubed
• 12-15 curry leaves
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chilli powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder), optional
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

1. Tempering the Curry:

• Heat the vegetable oil in a large pan over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds until fragrant.
• Toss in the chopped onion and sauté until translucent.

1. Aromatic Base:

• Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until the raw smell disappears.

1. Curry Leaves and Spices:

• Stir in the fresh curry leaves, ground turmeric, ground coriander, red chili powder, and garam masala. Mix well to coat the onions and spices.

1. Potatoes and Cooking Liquid:

• Gently place the cubed potatoes into the pan. Stir to combine with the spice mixture.
• Pour in the water and tomato puree. Season with salt according to your taste preferences. Give everything a good stir.

1. Simmering the Curry:

• Cover the pan with a lid and let the curry simmer on medium-low heat for about 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The potatoes should become tender.

1. Finishing Touch:

• Once the potatoes are cooked through, and the curry has thickened, turn off the heat.
• Garnish with chopped fresh coriander leaves to add a burst of colour and freshness.

1. Serving:

• Serve the Curry Leaf and Potato Curry hot with steamed rice, naan, or roti.
• Note: Feel free to adjust the spiciness and seasoning according to your taste. You can also add other vegetables like peas or carrots for extra variety.