Instructions

• 1 Heat ghee in a heavy-bottomed pan over medium flame. If using jeera, add and let it crackle for a few seconds. Add slit green chilies and sauté briefly.
• 2 In a bowl, whisk singhara atta with a small amount of cold water to make a lump-free paste (about 3–4 tbsp). This helps avoid lumps when cooking.
• 3 Add the whisked curd (or coconut milk) to the pan and stir for 1 minute. Reduce heat to low. Slowly add the singhara atta paste while stirring continuously so it blends smoothly.
• 4 Gradually add the remaining 1.5–2 cups water, stirring constantly to get a smooth, slightly thick curry. Add boiled potato cubes now (if using) and simmer 6–8 minutes until potato warms through and curry thickens.
• 5 Stir in crushed roasted peanuts for texture, adjust salt or rock salt, and add a pinch of black pepper (if using). Cook 1–2 more minutes on low so flavours combine.
• 6 Finish with chopped coriander and a small squeeze of lemon (optional). Serve hot with vrat rotis made from singhara atta, alak (kuttu) rotis, or sabudana khichdi.