Thursday, 18 April 2013

Potato in Curd Gravy


3 medium sized potatoes,
1 cup curds,
½ tsp cumin seeds,
½ tsp mustard seeds,
1 tsp ginger paste,
1 tsp garlic paste,
4-5 curry leaves,
1 tsp red chilli powder,
½ tsp coriander powder,
¼ tsp turmeric powder,
¼ tsp garam masala powder,
2 pinches of asafoetida,
½ tsp wheat flour
Some coriander leaves,
1 tbsp oil


Boil the potatoes. Peel and dice the potatoes. Whisk the curds well.

Heat the oil and add the mustard seeds and the cumin seeds. Once they splutter add the ginger-garlic paste and the curry leaves. Fry for two minutes. Now add the red chilli powder, coriander powder, turmeric powder, garam masala powder and the asafoetida. Fry this for a minute. Now add the curds and continue cooking on a low heat for five minutes.

Next add 1 ½ cup water, potato, wheat flour and salt. Boil and simmer on a low heat till the gravy is thick. Add the coriander leaves and switch off the heat.