Chirya buteta nu shak is one of the most basic curries and a real comfort food at home. We often make it with dhal bhath (dhal and rice) and I’ll post the recipe for those later this week. It’s great with fresh hot rotlis, but also amazing in toasties with cheese – a great late-night snack to use up the leftovers!
- 2 to 3 medium potatoes per person (depending on whether your having it as your whole meal or with a number of other dishes) I used 10 potatoes in this recipe
- 2 tbsp thel (sunflower oil)
- 1 tsp rai (black mustard seeds)
- 1 heaped tsp jeeru (cumin)
- 1 heaped tsp dhana jeeru (ground coriander and cumin)
- 1 tsp hardar (turmeric)
- ½ tsp lal chutney (red chilli powder), to taste
- 1 tsp nimak (salt), to taste
- 3 leemro (curry leaves)
- dhana, chopped (coriander leaves), to garnish
- Peel and thinly slice the potatoes to approximately ½ cm thick. You can have chunkier potatoes if you prefer but adjust the cooking time to make sure they are cooked through.
- Put a large flat pan on a high heat and add the thel. When it’s hot, add the rai. They will pop so have the lid of the pan ready to cover as soon as you put them in. Once you can hear the rai popping, add the jeeru and leemro.
- Add in the potatoes and stir well.
- Add the dhana jeeru, hardar, lal chutney and nimak and mix thoroughly. We generally have our curries quite mild and are trying to cut down on our salt so feel free to add more lal chutney or nimak depending on your taste!
- Cook for approximately 20 minutes on a medium heat or until cooked through. Mix occasionally to stop it sticking at the bottom.
- Garnish with dhana (optional) and serve with fresh rotlis.