Potato and carrot stew with tomatoes and panch phoron

Ingredients for 3 servings:

• 450 g potatoes, mainly waxy
• 350 g carrot(s)
• 1 can tomatoes, chopped, approx. 400 g
• 300 ml vegetable stock
• 1 tbsp spice mix (Panch Phoron)
• 1 tsp fennel seeds, whole
• 1 tsp thyme, dried
• 2 cardamom pods, green
• ½ tsp turmeric powder
• ¼ tsp chili flakes
• 20 g clarified butter or ghee
• n. B. Salt
• 1 part/e fenugreek seeds, whole
• 1 part/e fennel seeds, whole
• 1 part cumin seeds
• 1 part black cumin seeds
• 1 part/e mustard seeds, brown
• 2 tbsp yogurt, 3.5% fat
• 2 tsp sesame seeds, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Peel and dice the potatoes. Peel the carrots and cut into 4-5 mm slices. Gently press the cardamom pods to remove the seeds. Heat the clarified butter or ghee in a deep pan. Add the carrots along with the panch phoron spice mix, cardamom seeds, and extra fennel seeds and sauté for about 5 minutes over medium heat, stirring occasionally. Add the potatoes, chopped tomatoes, vegetable stock, thyme, turmeric, and chili flakes. Bring everything to a boil, then simmer covered over medium heat for about 25 minutes. Remove the lid and simmer for a few more minutes, if necessary, until the carrots are soft and the sauce thickens slightly. Season with salt to taste. Serve the potato and carrot stew with yogurt and toasted sesame seeds. The Panch Phoron spice mix can be purchased ready-made or made at home by mixing all the ingredients whole. The dish can also be made vegan by using vegetable oil instead of clarified butter and soy yogurt. If you don’t like whole spices, you can alternatively dry roast them in a pan, grind them in a mortar, and add them to the dish during the last five minutes of cooking.