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1
In a small skillet, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel, and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off.
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2
Combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more.
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3
Do not burn.
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4
Grind the spices and leaves using a mortar and pestle or a clean coffee grinder.
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5
Set aside.
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6
Place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
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7
In a large skillet, melt the ghee over medium heat.
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8
Cook the onion, garlic, and ginger in the ghee until golden and aromatic.
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9
Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic.
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10
Cook, stirring, for 30 seconds.
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11
Stir in the potatoes, and cook for 3 minutes.
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12
Stir in the coconut milk, bring to a simmer, and then reduce heat to low.
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13
Cover, and cook until potatoes are tender, about 7 minutes.
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14
Season with salt to taste.
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15
Top with chopped fresh cilantro, and serve.
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16
Calories 242 Protein 4.8g Total Fat 9.5g Sodium 600mg Cholesterol 8mg Carbohydrates 36.3g Fiber 5.3g
