Potato in Curd Gravy

Ingredients

• 3 Medium Potatoes (boiled & peeled)
• 1 cup Curd / Yogurt (beaten)
• 1 tsp Red Chilli Powder
• 1 tsp Salt
• 1/2 tsp Coriander (Dhania) Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• 2 pinches Asafoetida (Hing)
• 1 Stalk Curry Leaves
• 1 tbsp Coriander Leaves (chopped)
• 1¼ cups Water
• 1/2 tsp Ginger (grated)
• 1/2 tsp Garlic (grated)
• 2 Green Chillies (slit)
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1/4 tsp Wheat Flour
• 1 tbsp Oil

1. Preparation

   • Cut the boiled potatoes into large pieces.
   • Mash 3–4 potato pieces finely and keep aside along with the rest.
   • Mix all the dry spice powders with 1/4 cup water to make a smooth masala paste.

2. Tempering the Spices

   • Heat oil in a pan on medium flame.
   • Add cumin seeds and mustard seeds; allow them to splutter.
   • Add grated ginger, grated garlic, slit green chillies, and curry leaves.
   • Sauté briefly until aromatic.

3. Cooking the Masala

   • Add the prepared masala paste and fry for about 2 minutes.

4. Adding the Curd

   • Lower the flame and add beaten curd slowly, stirring continuously.
   • Cook for 5 minutes until the curd loses its raw whiteness.

5. Adding Potatoes & Simmering

   • Add remaining water, potato pieces, mashed potato, and wheat flour.
   • Mix well to avoid lumps.
   • Bring to a boil, then simmer for 10 minutes or until the gravy thickens.

6. Garnishing & Serving

   • Garnish with chopped coriander leaves.
   • Serve hot with chapatis or steamed rice.