A quick and easy Indian dry curry.
- 1 tablespoon mustard oil
- a pinch of asoefetida
- 2 dried red chiles
- 1 tablespoon panch phoran
- 4 medium potatoes peeled and diced
- Salt to taste
Heat ghee. Add aseofetida. After it stops sizzling, add chiles and panch phoran. Fry for 1 minute, until it starts emiting an aroma.
Add potatoes and stir fry for 1 minute so they get coated with all of the spices.
Add 2 cups water and cook until potatoes are tender and all of the water has evaporated.
Add salt. Stir to combine.
Calories: 200.88kcal | Carbohydrates: 38.27g | Protein: 4.55g | Fat: 3.93g | Saturated Fat: 0.49g | Sodium: 507.71mg | Fiber: 5.6g | Sugar: 1.81g