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.
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 about 1 minute, or until fragrant. Add the diced potato and green chilli and fry for about 5 minutes, stirring often, until the potato is golden brown.
Stir in the fried vegetable protein, ground turmeric and a good pinch of salt until well combined. Cover and cook over medium–low heat for 5 minutes.
Add the tomatoes, remaining ground spices and the ginger garlic paste, stirring well. Cover and simmer for a further 5 minutes.
Serve garnished with the chopped coriander, and sprinkled with the sichuan pepper if desired.
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