Masaura & potato tarkari

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

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

Asia
Nepal
Main course
Spicy
Gluten-free
Vegan

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