Absolutely Delicious, Rich, Spicy and Creamy Potato Curry to enjoy with any Indian bread or Rice.
SEE ALSO THE RECIPES OF BABY POTATOES CHILLI FRY, JEERA ALOO PULAO, POTATO CURRY WITH FRESHLY GROUND SPICES, SWEET POTATO CURRY
Pre time: 10 mins
Cooking time: 30 mins
Serves: 4
Ingredients for making Fried Potatoes in Spicy Yoghurt Gravy:
Potatoes 1/2 kg
Sliced onions from 2 onions
Finely chopped garlic 1 tea spoon
Cashews 8
Coriander seed powder 2 tea spoons
Cumin seed powder 1/2 tea spoon
Cloves and cinnamon 1/2 tea spoon each
Cardamom pod 1
Curd 150 ml (Unflavoured and unsalted plain yoghurt)
Kashmiri chilli powder 2 tea spoons
Sugar 1/2 tea spoon
Cumin seed 1/2 tea spoon
Oil 5 tb spoons
Kasuri methi 2 tea spoons
Salt to taste
Method for making Fried Potatoes in Spicy Yoghurt Gravy:
Pressure cook potatoes and peel off the skin. Cut them to cubes and shallow fry to golden brown in a pan and keep aside.
In a mixer jar add cashews, cloves, cinnamon, coriander powder, cumin seed powder and powder them and keep aside.
Heat a heavy bottomed pan with 2 tb spoons of oil. Add cumin seeds. Once they splutter add the onions, finely chopped garlic and fry till the colour changes. Then add the powder and stir well.
Add the kashmiri chilli powder, sugar and required salt and stir for a while.
Pour the blended curd without lumps to it and give a quick stir. Add a cup of water.
Now put the fried potatoes into the curd mix and stir.
Keep the flame to low and close the pan with a lid.
After 5 to 7 minutes switch off the stove. garnish with kasuri methi leaves.
ALSO SEE : TEN WONDERS TO TRY WITH POTATOES
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