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Does not contain onion and garlic

Does not contain nuts

Serves: 3 to 4 people


Potato - 2

Capsicum/Green Bell Pepper -1 big or 2 small

Carrot - 1 medium sized

Tomato - 1 small

Green Peas - 1/4 Cup 

[You can make changes to portion of vegetables as per you choice except tomato]

Salt - As needed

Lemon Juice - 2 teaspoons

Pepper Powder - 1 teaspoon

Fennel Seeds/Saunf - 1 teaspoon

Turmeric - 1 teaspoon

Oil  -  to shallow fry

[You can use mustard oil in this recipe for extra flavor]



  1. Chop vegetables into small cubes. 

  2. Add oil to the pan, once heated add fennel seeds and chopped vegetables except tomato. If you are using mustard oil smoke the oil on high heat, reduce the flame and then add veggies. Add very little salt (potato has the tendency to absorb all the salt, so add just a tiny bit), toss vegetables in oil for a min and cover the pan till they become soft but not mushy. 

  3. Remove the lid and increase the flame to let water, if any, dry out

  4. Then add tomatoes, pepper powder and turmeric. Turmeric is not deliberately added at the beginning of the process as it may lose its taste after so much cooking. Add it at the end to have that mild flavour to the curry. 

  5. Simmer and let the dry curry cook. The tomatoes should retain their shape. Wait until they become soft. Switch off the stove and add lemon juice. Coriander can be added for extra flavour.

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