Simple Dry Potato Curry With Fennel Food

SOYA CHUNKS POTATO CURRY RECIPE

Steps:

• Soak soya chunks in hot water for 15 minutes. Wash it for a couple of times. Then squeeze the water from the soya chunks and set aside. If the chunks are too big, chop them into halves.
• Meanwhile finely chop onions and ginger. Crush the garlic. Cut the potatoes into small cubes.
• Roughly chop the tomatoes and blend into a paste.
• Heat oil in a pressure cooker. Add bay leaf, chopped onions, chopped ginger and crushed garlic.
• Fry till onions turn almost golden-brown in color.
• Add fennel seeds. Add the tomato paste.
• Let this cook for 2 minutes. Then add the potato cubes.
• Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well.
• Add the soya chunks along with 3/4 cup water and stir.
• Pressure cook the gravy on high flame for around 4 whistles.
• Once the pressure gets released from the cooker, remove the lid and stir the curry.
• Garnish with chopped coriander leaves.
• Soya chunks potato curry is ready to be served with pulao or flat breads.

SAUNF WALE ALOO BAINGAN RECIPE - FENNEL SPICED POTATO AND EGGPLANT

Steps:

• To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame. Pour oil and add the cumin seeds, let them fry.
• Now add the sliced onions, and sauté till the onions become translucent.
• Add the ginger garlic paste and cook for two more minutes.
• Now add the brinjal cubes and sauté, once the brinjals are half cooked add the boiled potatoes cubes.
• Stir them and leave them to fry for 2 to 3 minutes.
• It's time to add the spices, add chili powders, turmeric powder, and some salt. Give it a stir and cook them by closing it with a lid.
• Wait until the vegetables are cooked well.
• In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic. Grind it using a mixer to a coarse powder.
• Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes.
• Garnish with finely chopped coriander leaves and switch off the flame.
• Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner.

SAUNF ALOO (FENNEL POTATO CURRY) RECIPE

Steps:

• To begin with Saunf Aloo, heat oil in a pressure cooker. Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour.
• Now add the potatoes and mix it properly with the masala. Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker.
• Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker.
• The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency. Let it cook for 5 more minutes or until the cooker releases 2 more whistles.
• Garnish the Saunf Aloo with some roasted saunf and chopped coriander.
• Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal.

BEEF CURRY WITH FENNEL AND CARROTS

Steps:

• Rinse fennel, trim and cut into strips. Peel carrots and cut into slices. Peel onion and garlic and chop. Rinse beef, pat dry, trim fat and tendons and cut into strips.
• Cook amaranth in salted boiling water for about 15 minutes. Brown beef in hot oil all on all sides, remove and keep warm. Add fennel, carrots, onion, garlic and ginger to pan and saute.
• Mix coconut milk with broth and stir into curry. Cover and simmer for about 10 minutes. Season with salt, pepper and cumin and add meat again. Briefly heat, season to taste and serve with amaranth. Garnish with cilantro leaves.

ALOO KE SOOKHI SABZI | DRY POTATO CURRY | BOMBAY ALOO | BOMBAY POTATO RECIPE

Steps:

• Cut boiled potatoes into cubes. Heat oil in a pan / kadhai and add asafoetida, mustard seeds and Cumin seeds to it. Once they crackle, add curry leaves to it and sauté for a minute.
• Add Chopped Onions to it and sauté till they are translucent.
• Now add Grated Ginger and Chopped green chillies. Add all the spices mentioned above and sauté for a minute.
• Add boiled potato cubes and mix them well in the spice mixture. Cook for a minute and switch off the flame.
• Garnish with Chopped Coriander leaves and serve them hot with puri, paratha or bread of your choice.

DRUMSTICK POTATO CURRY - MURUNGAKKAI URULAIKIZHANGU PORIYAL RECIPE

Steps:

• Chop the drumsticks into 2 inch pieces. Peel and chop potatoes into small pieces. Finely chop onions and tomatoes.
• Heat oil in a pan. Add mustard seeds and when they splutter, add fennel seeds and curry leaves.
• Saute for a couple of seconds and add chopped onions and crushed garlic.
• When onions turn light brown, add chopped tomatoes.
• Add salt, turmeric powder, red chilli powder and coriander powder.
• Fry till the tomatoes turn soft and mashed.
• Now add the chopped drumsticks and potatoes and saute for 2 minutes.
• Add a cup of water and let this cook till the drumsticks and potatoes turn soft and then remove from heat.
• Drumstick potato curry is ready to be served.

DRY POTATO CURRY

Steps:

• Heat ghee in large saucepan and fry mustard seed until it pops.
• Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
• Mix well and then stir in the potatoes.
• Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
• Shake saucepan occasionally to prevent sticking.
• Add garam masala and lemon juice about 10 minutes before the end of the cooking time.

SIMPLE DRY POTATO CURRY WITH FENNEL

Steps:

• 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.

THICK & SPICY POTATO CURRY FOR CHAPATHI (WITH MALDIVES DRY FISH)

Steps:

• Boil the potatoes, peel off the skin, and cut them into medium-sized pieces.
• Slice the tomato and green chilies. Also, chop the onions and take some curry leaves.
• Get ready with fennel seeds, mustard seeds, turmeric powder, and salt.
• Likewise, get ready with crushed Maldives dry fish, curry powder, and lime.
• Prepare the thick coconut milk.
• Heat the oil in a skillet and add mustard seeds. Let them splutter. Then, add the onion and sauté them till translucent for about 2 minutes. After that, add curry leaves, green chilies, and fennel seeds. Saute them till onions turn to golden.
• Now add the coconut milk, turmeric powder, curry powder, and salt. Mix well.
• Cook covered under the high flame for 2 minutes.
• Now, add tomatoes and cook covered under medium flame for 3 or 4 minutes.
• Add boiled potatoes and crushed Maldives dry fish. Mix everything well and cook covered under low flame for one or two minutes.
• Finally, add lime juice. Taste the curry and adjust salt if needed. Give one last good mix.
• This is how to make a spicy potato curry with Maldives dry fish. Serve and enjoy this delicious thick gravy potato tomato curry with chapathi.

SWEET POTATO AND FENNEL CURRY

Steps:

• Preheat oven to 400F.
• Peel and cube the sweet potatoes. Toss in olive oil and lay out on a baking sheet. Roast in prepared oven for 30-40 until the sweet potatoes are soft, but not mushy. Set aside.
• Meanwhile, add diced fennel, red onion, curry powder, coconut oil and salt to a medium-sized cast iron pan. Saute on medium heat for 5-8 minutes, until onion and fennel or soft, but not over cooked.
• Add fennel mixture to a bowl with remaining ingredients, including roasted sweet potatoes.
• Stir to coat and serve.

EASY POTATO CURRY

Steps:

• Peel the potatoes and chop into bite-size chunks. Place the potatoes in a large pot, top with water and season with salt. Bring the water up to a boil and parboil for 10 minutes. Drain and set aside.
• Saute the onions, garlic and ginger in a large pot until soft and fragrant. Add the spices and cook for another minute.
• Add the tomatoes and sugar then cook for 2 minutes. Add the potatoes and stir to coat in the sauce.
• Pour in the stock then season to taste. Reduce the heat and simmer for 25-30 minutes or until the potatoes are cooked through and the sauce has thickened.
• Serve the curry with roti, yogurt and chopped chillies.

SIMPLE DRY POTATO CURRY WITH SESAME SEEDS

Steps:

• 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, sesame seeds, mustard seeds, and cumin seeds.
• Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes.
• 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.
• The potatoes can also be steamed or boiled. Green beans can also be made this way. Optional: Add 1 teaspoons sambar powder.
• Note: (a). Instead of the 2 Table. sesame seeds, 1 teaspoons black mustard seeds and 1 teaspoons cumin seeds in the original recipe, substitute with 1 teaspoons ground cumin, 1 teaspoons ground coriander, 1/2 teaspoons garlic powder and 1/2 teaspoons turmeric. This variation can also be made into a wet curry by adding water to the frying pan after adding the potatoes. Add 1/2 cup of water at a time until you have reached the desired consistency. Additional salt and cayenne powder may have to be added. (b.) Reduce the amount of potatoes and add different vegetables such as cooked carrots, green beans and/or peas. (c.) Garam masala may also be added to any of these potato curry recipes.