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Our Recipes
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Potato in Curd Gravy |
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INGREDIENTS: |
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3 medium. potatoes
boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chili powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chilies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
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METHOD: |
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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, chili 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.
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Making
time: 45 minutes
Makes for: 5
Shelf life: Best fresh |
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