4 Large potatoes (cut into 4 or 8 pieces)
1 Medium size tomato (grated)
Salt to taste
1 Heaped tablespoon of mixed masala
1 Teaspoon chilli powder
½ Teaspoon of coriander (dhania) and cumin (jeera) powder
1 Bay leaf
1 Black cardamom (elachi)
1 Cinnamon stick
1 Aniseed
A pinch each of cumin seed(jeera), mustard seeds, fennel seed(soomph)
2 Sprigs each of thyme, curry leaves and spring onions
3 mint leaves
1 green chilli (slit)
1 Teaspoon of ginger and garlic (heaped)
Fresh coriander (dhania) for garnishing
A pinch of turmeric powder


  1. Heat oil in a pot.
  2. Add in ½ a finely sliced onion, green chilli, 1 sprig each of thyme, spring onion and curry leaf, aniseed, cinnamon stick, bay leaf, mustard seed, fennel seed, cumin seed, chilli, cardamom and 2 leaves of mint.
  3. Simmer until the onion has changed colour and appears transparent.
  4. Stir in the mixed masala, coriander and cumin powder, chilli powder and turmeric powder.
  5. Simmer for a few seconds before adding in the ginger and garlic.
  6. The potatoes and salt can now be added in together.
  7. Mix the curry well ensuring that the potatoes are evenly coated with the masala mixture.
  8. The curry should fry until the oil and masala has fused together to form a gravy consistency.
  9. At this stage add the tomato, other ½ of the onion (grated), a sprig each of thyme, spring onion, curry leaf and mint leaves.
  10. Add a little water.
  11. Cover the curry with a lid and cook for 15 minutes.
  12. Stir the curry regularly to ensure that it is not drying out. If is drying, more water may be needed.
  13. Cook until the potatoes are soft. The tomatoes should have melted completely to form a thick gravy.
  14. Garnish with coriander.

Variation : Potato can be substituted for any vegetable but cooking times may change for softer and firmer vegetables.