Simple Dry Potato Curry With Fennel

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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).
  • When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
  • In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds.
  • Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.
  • 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).
  • Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
  • Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. 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.
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