Cookbook:Masyaura Curry

Ingredients

 * 1 cup oil, divided
 * 1 ½ cups masyaura
 * 1 pinch cumin seeds
 * ½ tsp fenugreek seeds
 * 1–2 serrano pepper or other green chiles, finely chopped
 * Salt to taste
 * ½ tsp turmeric powder
 * 3 medium-sized tomatoes, finely chopped
 * ½ tbsp cumin-coriander powder
 * ½ tbsp red chile powder
 * ½ tbsp ginger-garlic paste
 * ½ tbsp ground black pepper (optional)
 * 3 cups water
 * 2 tbsp finely-chopped cilantro

Procedure

 * 1) Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished.
 * 2) In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown.
 * 3) Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes.
 * 4) Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes.
 * 5) Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency.
 * 6) Sprinkle with cilantro to garnish.

Notes, tips, and variations

 * Do not cook on high heat. Be patient and cook on medium heat.