Thursday, February 18, 2010

Potato in Curd Gravy

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

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 the 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

0 comments:

Post a Comment