Potato in Curd Gravy

Ingredients:
  • 3 medium. potatoes boiled and peeled
  • 1 cup curd or yogurt beaten
  • 1 tsp. red chilli powder
  • 1 tsp. salt
  • 1/2 tsp. dhania powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. garam masala
  • 2 pinches asafoetida
  • 1 stalk curry leaves
  • 1 tbsp. coriander leaves chopped
  • 1 1/4 cup water
  • 1/2 tsp. each ginger, garlic grated
  • 2 green chillies slit
  • 1 tsp. each cumin, mustard seeds
  • 1/4 tsp. wheat flour
  • 1 tbsp. oil
Method:
  • Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
  • Mix all the dry masala in 1/4 cup water.
  • Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
  • Add the masala mixture and fry for 2 minutes.
  • Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
  • Add the remaining water and all the potato and flour. Stir well.
  • Boil and simmer for 10 minutes or till gravy thickens
  • Garnish with chopped coriander.
  • Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

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