Name: Masaura & potato tarkari
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2
Cuisine: Nepalese
Ingredients: 500 ml (17 fl oz/2 cups) vegetable oil, for deep-frying; 1½ cups masaura, or diced tempeh or plain soy protein; a pinch of cumin seeds; 2½ tablespoons virgin coconut oil; 2 potatoes, peeled and cut into 5 cm (2 inch) cubes; ½ teaspoon fenugreek seeds; ½ teaspoon ground turmeric; 1–2 Indian green chillies, finely chopped; 3 tomatoes, finely chopped; a generous pinch of salt; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon Chaat masala; ½ tablespoon chilli powder; 2 tablespoons chopped coriander (cilantro) leaves; ½ tablespoon Ginger garlic paste; 2 teaspoons ground sichuan pepper, to garnish (optional)

Preparation info

Serves
2

Difficulty
Easy
Ready in
55 min

Appears in

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.

Ingredients

500 ml (17 fl oz/2 cups) vegetable oil, for deep-frying
1½

Method

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