Potatoes and Carrots with a Coriander-Fenugreek Sauce

Urulikazhangu Manjal Mullangi Kari

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Familiar potatoes and carrots dot this curry, but use any other combination of root vegetables that might appeal to you. Sweet potatoes, yams, taro, parsnips, and turnips are all fair game, but remember to adjust the cooking times to fit the vegetable.

Ingredients

  • 1 pound russet or Yukon Gold potatoes, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning
  • 1 tablespoon plus

Method

  1. Drain the potatoes.
  2. Heat the 1 tablespoon oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden brown, 15 to 20 seconds. Immediately dump in the potatoes, carrots,