Potatoes in Yogurt Gravy

# of servings:  4                                  
Preparation Time:  10 mins            Cook Time:  20 mins           

Potatoes any anyone's favorite vegetable.  Sure to become a favorite among children, this yogurt gravy dish it is easy to prepare and delectable to relish!  Try with some hot chapati, roti, poori or even some jeera rice.


Ingredients:

  • Cubed potatoes - 3 cups
  • Yogurt - 1.5 cups
  • Minced ginger garlic - 2 tsp
  • Turmeric - 0.5 tsp
  • Red chili powder - 1 tsp
  • Dhana-jeera (coriander seeds and cumin) powder - 1.5 tsp
  • Salt
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Pineapple sage (or) rosemary (or) pineapple mint leaves - 1 fistful
  • Coriander leaves - 1 fistful

Method:

  • Wash and cube the potatoes (along with skin) into big chunks
  • Place them in a steamer basket
  • Add 1 cup of water in a cooker vessel and place the steamer basket inside it
  • Steam the potatoes ('Steam' mode 8 mins in IP)
  • In another vessel, heat a little oil, splutter the mustard and cumin seeds
  • Scoop them out and set aside
  • In the same oil, saute the minced ginger-garlic for a minute
  • Add the boiled/steamed potatoes to the oil and toss.  (Try not to mix with a ladle as it may break or crumble the potatoes)
  • In a bowl, whisk together the yogurt, turmeric, red chili powder and dhana-jeera powders without any lumps
  • Add 1.5 cups of water to it and whisk it evenly
  • When the potatoes are heated well, slowly add the yogurt mixture and keep stirring
  • Stir on low heat until the gravy starts boiling
  • Add salt only after the gravy comes to boil
  • Cook until the desired consistency is achieved
  • Chop the pineapple sage and sprinkle it into the gravy
  • Turn off heat and sprinkle the chopped coriander leaves and the mustard seasoning that was set aside
  • Serve hot with chapati, roti, poori or rice


Tips and Tricks:

  • Leaving the skins of the potatoes offsets the gassy effects of the potato.  It also keeps them from disintegrating into a mushy lump
  • It is important to whisk the yogurt evenly before heating.  It will curdle otherwise
  • Salt should never be added to yogurt-based curries before it comes to boil.  It will curdle otherwise
  • Turn off the heat before adding any green herbs.  It keeps their lush color and flavors intact.  Herbs make any plain dish taste heavenly! 

Pictures: 



Final Outcome:



2 comments:

  1. The potato curry looks great. Thank you for the tips on adding salt to yogurt. Didn’t know that. Will definitely try this dish.

    ReplyDelete