Masaura & potato tarkari

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Enjoyed throughout Nepal, masaura are sun-dried vegetable nuggets made from black lentil paste and minced vegetables, often used in soupy curries. If you can’t find masaura, you can use your favourite dried soy protein in this curry.


  • 500 ml (17 fl oz/2 cups) vegetable oil, for deep-frying


Heat the vegetable oil in a heavy-based saucepan over high heat. Add your chosen vegetable protein and fry for 3–5 minutes, or until crispy, stirring frequently, as it tends to burn pretty quickly. Remove with a slotted spoon, drain on paper towel and set aside.

In a separate heavy-based saucepan, heat the coconut oil over medium heat, then gently fry the cumin and fenugreek seeds for a