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’…
- 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
- 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