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Potato Curd Gravy

Potato Curd Gravy is a popular Indian Snack
Author :
Category :
Vegetarian
Course :
Snack
Cuisine :
Indian
Technique :
Saute
Difficulty :
Easy
Servings :
Serves 3
RATINGs :

Ingredients

10-12 - baby Potatoes (skin peeled and boiled).

1 - finely chopped onion.

1/2 - finely chopped tomato.

1 tsp - jeera.

1 tsp - mustard seeds.

3 tbsp - curd.

2 tsp - ginger- Garlic paste.

2 tsp - Red Chilli powder.

2 tsp - Dhania powder.

1 tsp - Turmeric powder.

Few curry leaves.

1 - Green chilli chopped.

Salt - to taste.

1 tbsp - oil.

Method

  1. Heat oil in a kadai, add the cumin and mustard seeds.
  2. When they splutter, add ginger-garlic paste, chillies and curry leaves.
  3. Add onion, tomato and fry for 5 mins.
  4. Add turmeric, dhania, red chilli powder and fry for 2 mins.
  5. Let all the masalas mix with onion and tomato.
  6. Add curd, required salt and fry for 5 mins, stir continuously keeping in low flame.
  7. 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.
  8. Simmer for 5 minutes, leave till gravy thickens.
  9. Goes well with pulavs/fried rice.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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