1 pound cassava (tapioca) or potatoes, peeled and cut into large cubes
1 1/2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1 small onion, chopped
2 whole green chiles, pricked with a sharp knife
15 curry leaves*
2 cloves garlic, finely chopped
1 teaspoon garam masala
6 to 10 ounces milk
3 tablespoons heavy cream
3 tablespoons freshly grated coconut
Kosher salt and freshly ground black pepper
1 to 2 teaspoons fresh lemon juice
*Can be found at specialty Asian or Indian markets. If you cannot find cassava (also known as tapioca), use potato instead. Cassava is protected with a wax coating, so it can last for months in your larder.
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