Spiced Potato Curry with Rice Flour Dumplings

Instructions

1. 1

   Peel the potato and cut it into approximately 2 cm cubes. Finely chop the onion, garlic, and ginger.

2. 2

   Reserve 120 ml of the water for the dumpling dough. Place it in a small saucepan with 2 g of the salt and 5 g of the ghee, then bring it to a boil.

3. 3

   Reduce the heat and add the rice flour gradually, stirring continuously until a soft dough forms and pulls away from the sides of the pan. Remove it from the heat, cover, and let it cool until safe to handle.

4. 4

   Knead the warm rice-flour dough briefly until smooth. With damp hands, divide it into small portions and roll them into bite-sized dumplings. Keep them covered to prevent drying.

5. 5

   Heat the remaining 10 g of ghee in a deep pan over medium heat. Add the curry leaves and cook for about 20 seconds until fragrant.

6. 6

   Add the chopped onion and sauté for 5–7 minutes until softened and lightly golden. Stir in the garlic and ginger, then cook for 1 minute.

7. 7

   Add the turmeric powder, chilli powder, and garam masala. Stir for about 30 seconds over low heat so the spices become aromatic without burning.

8. 8