POTATO IN CURD GRAVY

POTATO IN CURD GRAVY

INGREDIENTS

POTATOES-3
YOGURT/CURD-1 CUP

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA POWDER-1 /4 TABLESPOON

SALT

ASAFOETIDA - 2 PINCHES

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1 TABLESPOON; CHOPPED

GINGER- GARLIC- 1/2 TABLESPOON; CRUSHED
GREEN CHILLIES-2; CUT LENGTHWISE

CUMIN SEEDS-1/2 TABLESPOON
MUSTARD - 1/2 TABLESPOON

WHEAT FLOUR-1/4 TABLE SPOON
OIL- 1 TABLESPOON

WATER

PREPARATION

COOK POTATOES   PEEL OFF SKIN
CUT POTATOES INTO BIG PIECS.  MASH 3-4 PIECES WITH HAND.  KEEP ASIDE

MIX ALL POWDERS EXCEPT WHEAT FLOUR IN 1/4 CUP WATER

HEAT OIL
SPLUTTER CUMIN SEEDS AND MUSTARD

ADD GINGER- GARLIC, GREEN CHILLIES AND CURRY LEAVES
ADD THE POWDER MIXTURE FRY FOR 2 MINUTES

ADD BEATEN CURD AND FRY FOR 5 MINUTES
STIRR CONTINOUSLY

ADD THE REMAINING WATER AND THE POTATOES
ADD WHEAT FLOUR

COOK IN MEDIUM TO LOW FLAME TILL GRAVY THICKENS

GARNISH WITH CORIANDER LEAVES