Potato in curd gravy

1 servings

Ingredients

Quantity Ingredient
3 mediums Potatoes boiled and peeled
1 cup Curd or yogurt beaten
1 teaspoon Red chilli powder
1 teaspoon Salt
½ teaspoon Dhania powder
¼ teaspoon Turmeric powder
¼ teaspoon Garam masala
2 Pinches asafoetida
1 Stalk curry leaves
1 tablespoon Coriander leaves chopped
1¼ cup Water
½ teaspoon Ginger; garlic grated
2 Green chillies slit
1 teaspoon Cumin; mustard seeds
¼ teaspoon Wheat flour
1 tablespoon Oil

Directions

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in ¼ 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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