Indian Recipes
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Ingredients
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| 1 |
Potatoes, boiled & peeled |
3 |
| 2 |
Curd, beaten |
1 cup |
| 3 |
Green chilies, finely chopped |
4 |
| 4 |
Turmeric powder |
1/4 teaspoon |
| 5 |
Coriander powder |
1 teaspoon |
| 6 |
Red chili powder |
1/2 teaspoon |
| 7 |
Sindhav salt |
to taste |
| 8 |
Cumin seeds |
1/2 teaspoon |
| 9 |
Asafetida[heeng] |
a pinch |
| 10 |
Oil or ghee |
1 + 1/2 tablespoons |
| 11 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Peel and break the potatoes a bit.
Heat ghee in a pan or kadahi over medium-high heat, add cumin seeds and
asfoetida and let it splutter, now add green chilies, turmeric powder, coriander
powder, stir, then add potatoes and cook for 5 minutes. Now remove pan from
flame, add curd, stir, again put over the flame, add salt and cook for 2 minutes.
Garnish it with chopped coriander and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Everybody's favorite potato comprised in a tangy and spicy gravy of curd, make this dish a crowd-pleaser.
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| Served
With... |
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Any course |
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