Potato in curd gravy

The art of Indian cooking, revolves around, how the same ingredient used in various dishes can add a different touch and unique taste to each of them individually. Once while watching a tele cooking-show, I took a note of this recipe ‘potato in curd gravy’. Though while cooking many non-vegetarian curries, I have used curd as of the ingredients in it, curd as ‘in gravy’ sounded interesting. This widened my interest in exploring other cuisines too, where curd is used as a main ingredient. Interestingly the famous dish ‘Khadi’, in which curd is used for the gravy, is a part of many regional cuisines.

The spicy potato in curd gravy is a perfect accompaniment with steaming white rice; if not much of a rice eater you can savour it with rotis too!

This is how I prepare the recipe ‘potato in curd gravy’…

Ingredients

  • 3 medium potatoes boiled and peeled
  • 1 cup curd/yoghurt whipped
  • 1 tsp red chilli powder
  • 1tsp salt
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala (whole spice powder)
  • a pinch of asafoetida (hing)
  • 1 stalk curry leaves
  • 1 tbsp coriander leaves finely chopped
  • 1 ¼ cup water
  • ½ tsp each-ginger and garlic grated
  • 2 green chillies slit
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp wheat flour
  • 1 tbsp oil

Method

  • Cut potatoes into big pieces. Mash three to four pieces separately and keep both aside.
  • Mix all dry masalas – red chilli powder, coriander powder, turmeric powder and garam masala in ¼ cup water.
  • Heat oil, add cumin mustard seeds .when they splutter, add the grated ginger – garlic, green chillies and curry leaves.
  • Add the masala mixture (which was diluted in water) and fry for 2 minutes.
  • Add whipped curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
  • Add the remaining water, wheat four, coriander leaves and the potato (the big pieces and the mashed ones). Stir well.
  • Boil and simmer for 10 minutes or till the gravy thickens.
  • Serve hot with rotis or rice.

Preparation Time: 30 minutes

Serves: 4

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