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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 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
Source:
bawarchi.com
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