Wondering which curry to make with roti tonight? Sigh! That’s a million dollar question that haunts most of us every night. If chapathi is a staple diet at your home, it’s quite a task to whip up a new curry every single day.
Every pantry has onions, potatoes and tomatoes in abundance. Here is a recipe that’s perfect for days when you have nothing but these. The addition of fennel/saunf makes this quite different from your usual curries. It brings out the distinctive aroma of fennel which blends perfectly with the veggies.
So read along to know the recipe in detail!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Tomatoes – 2 to 3
Potatoes – 3
Onions – 1
Fennel Powder – 2 Tsp
Cumin Powder – 1 Tsp
Red Chilli Powder – 1 Tsp
Salt – 1 Tsp
Ajwain or carom seeds – 1 Tsp
Mustard Seeds – 1 Tsp
Urad Dal – 1 Tsp
Asafoetida – 1/4 Tsp
Curry leaves – few
Oil – 2 Tbsp
Cilantro – for garnishing
In a wide pan, heat oil.
Add mustard seeds, urad dal, and asafoetida. Sauté till done.
Add carom seeds or ajwain. Sauté before adding the curry leaves.
Next, add the onions and fry till they are translucent.
Add the tomatoes and mix well.
Add all the spice powders and salt. Mix well.
Cook till the tomatoes are mushy.
Now add the potatoes, mix well.
Add a cup of water. Cover and cook until the potatoes are soft and cooked. This should take between 8-10 minutes,
Once the potatoes are cooked, add 2 tbsp of heavy cream and 1/4 cup of water. Cover and cook again for 2-3 minutes.
Once done, garnish with freshly chopped cilantro.
Serve hot with roti or chapathi.