Potatoescurd 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/ coriander pdr
 1/4 tsp. turmeric pdr
 1/4 tsp. garam masala
 2 pinches asafoetida

curry leaves few

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 chapatis or rice. 

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