Thursday 25 May 2017


This is a curd based potato curry.
Well paired with hot steamed rice, poori, chapati and other South Indian main dishes.

How to make this yummy curry?


Potato  4 nos
Fresh cow curd one bowl
Bay leaf one
Mustard seeds
Curry leaves one sprig
Cloves four
Cinnamon two
Fennel powder one spoon
Ginger and garlic gratings one tablespoon
Cardamom four
Turmeric one spoon
Red chilly powder one spoon
Asafoetida one pinch
Cumin seeds powder (roasted) one spoon
Coriander leaves chopped must
Salt to taste
Sesame Oil one and half a tablespoon
Garam masala powder one tablespoon
Coriander powder one spoon


Pressure cook or cook the potatoes until soft.
Peel off and cut them into big pieces.
Churn the curd.
Heat the frying pan with sesame oil.
Add mustard seeds to pop
Add cloves, bay leaf, cinnamon sticks, cardamom.
Switch off the flame to avoid burning. 
Add ginger and garlic gratings and potato dices and fry for few minutes.
Add turmeric, saunf/fennel powder, coriander powder, cumin powder, red chilly powder, curry leaves and asafoetida.
Add salt.
Mix again to incorporate everything.
Add the curd now and mix well.
Finally, sprinkle the coriander leaves over the gravy.
If you want the thin gravy, just dilute with little hot water.

Serve hot with steamed rice, or curd rice or poori or chapati. Whatever the main dish. it suits excellently with the fine aroma of the spices.

Quick fix recipe! Try out!

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...