Heat oil in a kadai, add the cumin and mustard seeds.
When they splutter, add ginger-garlic paste, chillies and curry leaves.
Add onion, tomato and fry for 5 mins.
Add turmeric, dhania, red chilli powder and fry for 2 mins.
Let all the masalas mix with onion and tomato.
Add curd, required salt and fry for 5 mins, stir continuously keeping in low flame.
Gently prick the potatoes with fork to make tiny holes, now add it to the above mixture (this is to make the potatoes nicely absorb the gravy). Add little water and stir well.
Simmer for 5 minutes, leave till gravy thickens.
Goes well with pulavs/fried rice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.