Potatoes in spicy curd gravy
Description
This is a tasty accompaniment, which goes well with chappathis or pulaos.
Ingredients
- Potatoes boiled : 3
- Whisked yogurt : 1 cup
- Ginger grated : ½ tsp
- Garlic grated : 1 tsp
- Green chillies : 2
- Red chilly powder: 1 tsp
- Coriander powder: ½ tsp
- Turmeric powder : ¼ tsp
- Garam masala : ½ tsp
- Asafoetida : 2 pinches
- Salt to taste
- Curry leaves : 2 sprigs
- Coriander leaves: 1 tbsp
- Water : 1 1/4 cups
- Cumin seeds : 1 tsp
- Mustard seeds : 1 tsp
- Wheat flour : ¼ tsp
- Oil : 1 Tbsp
Methods/steps
- 1. Cube two potatoes. Mash the remaining one. Keep aside.
- 2. Mix the chilly powder, turmeric powder, garam masala, asafoetida, and coriander powder in ¼ cup water and keep aside.
- 3. Heat oil in a pan and splutter the cumin and mustard seeds. Add the grated ginger and garlic to this and fry for a minute. Add the slit green chilies and the curry leaves and fry for a moment.
- 4. Add the masala powder mixture to this and fry for two minutes.
- 5. Add the whisked yogurt and stir fry continiously for 5 minutes. Add the remaining water, both the cubed and mashed potatoes, and the wheat flour and stir well.
- 6. Add the necessary salt, and cover and cook for about 10 minutes or till the gravy thickens.
- 7. Garnish with fresh coriander leaves.
- 8. Serve hot with Whole wheat rotis or hot rice.
- 9. Serve hot with thin whole-wheat chappaties or rice
- .
Reviews
