Friday, 4 September 2015
An easy, light and refreshing potato curry with a yogurt base.
asafoetida or hing
1 tsp cumin seeds
500 gm potatoes-boiled and peeled
1 Tbsp finely shredded ginger
1/4 cup clarified butter
1/2 tsp garam masala
1/2 cup tomatoes-grated
1/2 tsp chilli powder
3-4 green chillies chopped
1/2 tsp turmeric
1/2 cup yoghurt
1 Tbsp chopped coriander leaves
2 tsp coriander powder
Break the potatoes, by holding each in the palm of your hands and closing the fist.
Set these unevenly broken potatoes aside, till required.
Heat the clarified butter and add the cumin seeds and asafoetida.
When the cumin seeds begin to splutter, add the ginger and saute till lightly fried; then add the tomatoes and stir-fry till the fat separates.
, coriander powder, salt, turmeric and chilli powder.
Stir a few times till well mixed, and then add the potatoes and the green chillies.
Turn around over high heat, till they look slightly fried.
Add about 2 cups of water and bring the mixture to a boil.
Reduce flame and simmer uncovered for about 15 minutes.
Beat the yoghurt till smooth and add to the potatoes.
Serve hot, garnished with the chopped coriander leaves.
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