Potatoes with yoghurt and curry leaf

Mustard oil 3 tbsp
Mustard seeds 1 tsp
Dry red chillies 4-5
Onions chopped 3 nos.
Curry Leaf 3-4 strands
Potatoes 6-7 nos. (medium size)
Red chilli power 2 tsp
Salt as per taste
Fresh yogurt 3 tbsp

In a deep frying pan pour the mustard oil and let it heat. Then add mustard seeds together with dry red chillies. Wait till the mustard seeds start to crackle and the red chillies let out a pungent aroma. Further on, add the chopped onion and curry leaf to the pan and stir till the onions turn golden brown and the curry leaf crispy green. Do not let the curry leaf stay soft and undercooked; it needs to be nice and crispy to induce the right flavour into the potato. In the interim, boil the potatoes by adding a teaspoon of salt and dice them. Continue by adding the diced potatoes to the pan and stirring till properly cooked. Then add the red chilli powder to the potatoes along with salt according to your taste, and stir further. When the potatoes are finally cooked, add fresh yogurt to it and toss it nicely. Allow it to cook for a few more minutes till the yogurt forms a nice coat on the potatoes, changing its texture completely to a soft velvety one. Your dish is ready to serve. Best served with piping hot dal and steamed rice.

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