Dry Potato Curry with Fennel
A South Asian curry of potatoes, seasoned with fennel seed and mustard seeds and cooked in a pan.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 1
Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
- 2
Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
- 3
When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
- 4
In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds.
- 5
Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.
- 6
Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
- 7
Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
- 8
Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
