A quick and easy Indian Bengali dry potato curry, ready in just 20 minutes
Servings: 4 people
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: 196kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg