Ingredients

• 3 - Medium potatoes, boiled and peeled
• 1 cup - Curd or yogurt beaten
• 1 tsp - Red chilli powder
• 1/2 tsp - Dhania powder
• 1/2 tsp - Cumin seeds powder
• 1/4 tsp - Turmeric powder
• 1/4 tsp - Garam masala
• 2 - Pinches asafoetida
• 1 stalk - Curry leaves
• 1 tbsp - Coriander leaves chopped
• 1.25 cup - Water
• 2 - Green chillies slit
• 1 tsp - Cumin seeds
• 1 tsp - Mustard seeds
• 1/4 tsp - Wheat flour
• 1 tbsp - Oil
• 1 tsp - Salt.

How to Make Gravy Potatoes in Jiffy

• Cut the 2 potatoes into big pieces and mash 1 with a spatula. Keep both aside.
• Now mix all the dry masala in 1/4 cup water.
• Then heat oil in a pan and splutter the cumin and mustard seeds. Add the green chilli and curry leaves to it.
• Add the masala mixture and saute for 2 mins.
• Then add the beaten curd and fry for 5 min or until the curd turns brown.
• Stir continuously.
• Now add the remaining water, all the potato and flour. Stir well.
• Boil and simmer for 10 minutes until the gravy thickens.
• Garnish with chopped coriander.
• Serve hot with chapathis and rice.