1Peel the potatoes/carrots and cut them into a rolling knife shape.

2Heat oil in a pot until 50% hot, then add chopped potatoes and carrot slices and stir fry for 1-3 minutes.

3Add water to the pot, bring to a boil over high heat, add Anji fragrant curry chunks, and stir until the curry melts.

4Boil on low heat for 20 minutes, then turn on high heat to collect the sauce. Put the cooked curry potatoes on a plate.