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

• 

  Potato in Curd Gravy

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

Popularity: 5% [?]