Cooking Instructions
- 1
Heat the oil in a pot over medium heat until shimmering. Add onion and saute for about 3 minutes, until translucen, then add garlic
- 2
Pour all the spices into the blender and mix, transfer them into a pat containing hot oil Stir and cook for about 2 minutes until the spices are fragrant.
- 3
Add lightly fried potatoes and mix them well until coated with spices
- 4
Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- 5
Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork. ►
- 6
Serve with cooked rice and naan and garnish with fresh cilantro. ►
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