Savory Curry Leaf Potato and Rice Flour Porridge

Instructions

1. 1

   Peel the potatoes and cut them into small, even cubes. Finely chop the onion, garlic, and ginger.

2. 2

   Place the rice flour in a bowl. Gradually whisk in 300 ml of the water until a smooth, lump-free slurry forms. Set it aside.

3. 3

   Heat the ghee in a heavy-bottomed saucepan over medium heat. Add the curry leaves carefully and cook for about 20 seconds, until aromatic.

4. 4

   Add the chopped onion and sauté for 4–5 minutes, until softened and lightly golden.

5. 5

   Stir in the garlic and ginger, then cook for 1 minute. Add the turmeric powder, chilli powder, and garam masala and stir for about 30 seconds over low heat.

6. 6

   Add the diced potato, salt, sugar, and the remaining 700 ml of water. Bring to a boil, then cover and simmer for 12–15 minutes, or until the potato is tender.

7. 7

   Lightly mash some of the cooked potato against the side of the saucepan to give the porridge a creamier texture while leaving some pieces intact.

8. 8

   Stir the rice flour slurry again, then slowly pour it into the saucepan while stirring continuously to prevent lumps.