This really easy mild potato curry - aloo masala in Hindi - is a deliciously comforting, lightly-spiced mixture of fried potatoes, onion, and tomato. It's a fantastic meal at any time of the day!
Scrub the potatoes, and then boil them whole. When they are cool, peel, then slice them. Finally, roughly mash – a few lumps are good.
In the meantime, heat the oil, splutter the mustard seeds, then add the curry leaves. Cook for 30 seconds.
Sauté the onion until it's translucent, then add the turmeric, star anise, cinnamon stick, fennel seeds, nutmeg flower (mace), and cloves. Mix in, and fry for another couple of minutes.
Pound the garlic, ginger, and chilli together, and add to the onions. Cook for a few minutes (stirring all the time), until the raw garlic smell is gone.
Add the tomatoes, and cook for 5 minutes or so. Don't burn the onion - keep the masala moving around the pan.
Add the potato, mix well, breaking up any large lumps with your spatula. Cook over a medium-low heat for 10 minutes.
Taste, and season with salt.
If you want a wet curry, add the milk, mix well, and continue to heat for 5 minutes.
Sprinkle over a few torn coriander leaves, and then serve with rice, naan, other curries. Or just eat it as it is!