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: