Potato And Yogurt Curry

1. 1

   Wash potatoes thoroughly and boil them. Once they are boiled, let them cool and peel off their skin and cut them into one inch cubes and keep them aside.

2. 2

   Heat ghee or butter in a medium size pan or wok, add cumin seeds, once they start to sputter, add chopped green chilly and asafoetida, fry them for 5-7 seconds. Now add finely chopped tomato and cook it till it becomes totally soft almost like puree.

3. 3

   Now add potatoes, coriander powder, red chilly powder, turmeric powder and mix well with light hands so that it doesn't break potatoes any further. Cook them for 2-3 mins. In the meanwhile, blend sour curd with one cup of water and add to the potatoes. Add one more cup of water. Add one tbsp of salt (or acc to your taste)and bring this curry to boil. Once it starts to boil, lower the flame and let it cook uncovered for 10 mins. Stir the curry in between as the curd would settle at the bottom. Switch off the flame and transfer the curry to a bowl. Garnish it with green coriander leaves and dash of butter.

4. 4

   You can have this curry with steamed rice or any Indian bread like chapati/parantha/poori or you can even have this curry with warm tortilla bread. This curry's consistency will be thin but if you want it thick you can reduce the quantity of water by one cup.

5. 5

   Hope you all will like it :)

* Per serving · 4 servings · Values may vary.

No additional tips available.