Ingredients

• Potatoes – 500grams
• Natural Yoghurt – 500ml
• Water – 100ml
• Onion – 1 large
• Ginger – 2 inch size
• Garlic – 25grams
• Green Chilli – 5
• Coriander (Cilantro) Leaves – 200grams
• Bay Leaf – 2
• Chilli Powder – 11/2tbsp
• Coriander Powder – ½tbsp
• Turmeric Powder – ½ tsp
• Fenugreek Powder – ¼tsp
• Oil – 10 tbsp
• Salt to Taste

How to Make Potato in Yoghurt Gravy

• Peel and cut potato into 1×1 inch cubes
• Chop the onion
• Finely chop ginger, garlic and coriander leaves
• Slit green chilli lengthwise. Discard seeds if you do not want it hot
• Using a hand blender, make a smooth paste of yoghurt in water
• Heat oil in a heavy bottomed pan.
• Add potato, ginger, garlic, onions, bay leaves and salt. Sauté till cooked.
• Add more oil if required.In a separate pan dry roast all the spices (chilli, coriander, turmeric and fenugreek powder) for about 3 mins.
• Add yoghurt and stir in continuously for about 4 minutes. Remove from flame.
• Add yoghurt and coriander leaves to the potato and stir in for 2 mins. Remove from flame.
• Excellent with chappati, roti, naan or vegetable rice.