Potato In Curd Gravy, Potato curd gravy, How to make potato In curd gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Potato in curd gravy is one of the famous North Indian recipes.
Course:
Side Dish
Cuisine:
Indian
Keyword:
Potato In Curd Gravy
Servings: 5
Calories: 360 kcal
Ingredients
- Potatoes boiled and peeled - 3 (medium)
- Red chilli powder - 1 tsp.
- Coriander seed powder – ½ tsp.
- Curd or yogurt beaten - 1 cup
- Turmeric powder – ¼ tsp.
- Green chillies slit – 2
- Garam masala - ¼ tsp.
- Asafoetida – 2 pinches
- Curry leaves – 1 stalk
- Coriander leaves chopped – 1 tbsp.
- Water – 1 ¼ cup
- Ginger grated - ½ tsp.
- Garlic grated - ½ tsp.
- Cumin seeds – 1 tsp.
- Mustard seeds – 1 tsp.
- Wheat flour/ Besan flour - ¼ tsp.
- Salt - 1 tsp.
- Oil – 1 tbsp.
Instructions
How to Make Potato In Curd Gravy:
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Make the potatoes into two portions.
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In one portion take 3-4 pieces of potatoes and mash those with the hand and in other portion cut the potatoes into big pieces.
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Take ¼ cup water and mix all the dry masalas
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Heat oil. Add cumin and mustard seeds.
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When the seeds start spluttering, add green chilli, ginger-garlic and curry leaves.
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Add the masala mixture and fry for 2 minutes.
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Add beaten curd(yogurt) and stir continuously till the yogurt loses its whiteness (approximately 5 minutes)
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Add leftover water and the two portions of potato and wheat flour. Stir well.
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Let it boil for 2 minutes on high flame and later slim the heat and cook for 8-10 min or till gravy thickens with lid cover covered.
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Potato in curd gravy is ready. Garnish with chopped coriander.
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Serve hot.
Recipe Notes
TIPS:
- It takes 3 whistle blows to cook potatoes in pressure cooker.
- One can peel the skin of potatoes when they are hot.
- We have added wheat flour but we can substitute with besan flour but we need to take care that there are no lumps.