Potatoes In Thick Yogurt Gravy

1. 1

   add enough water to the potatoes and boil them until soft.

2. 2

   let it cool do not drain the excess water.

3. 3

   in a wok heat oil and add the cumin seed .

4. 4

   when it splutters add the curry leaves and the chopped tomatoes.

5. 5

   When the tomatoes are done add the green chili paste, coriander powder and the red chili powder.

6. 6

   Fry for a minute.

7. 7

   Add in the sugar, peanut powder and gram flour. Stir and gently beat in the curd.

8. 8

   Add salt and the potatoes with the water. Boil until the gravy is thick.

9. 9

   Sprinkle chopped coriander leaves.

10. 10

    Serve with thin chapattis.

* Per serving · 4 servings · Values may vary.

No additional tips available.