# 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!
The potato curry looks great. Thank you for the tips on adding salt to yogurt. Didn’t know that. Will definitely try this dish.
ReplyDeleteHappy to hear that, Reeta! Enjoy :)
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