This is a family favorite! In our home, we make this curry quite often because the whole family simply loves this one. It is a good thing that this is also a fasting recipe.
This potato curry is made with beaten curd, which adds thickness to the gravy and enhances the taste. Try it and am sure if you binge on potatoes, you will enjoy this curry!
Ingredients for 2 servings –
- Medium sized potatoes – 5
- Desi ghee – 1 tbsp
- Jeera – 1/4 tsp
- Green chilli – 1
- Ginger – 1/4 “
- Red chilli powder – 1/2 tsp
- Thick dahi (curd) – 3 tbsp
- Water – 3/4 tea cup
- Salt according to taste
- Fresh coriander leaves for garnishing
- Boil potatoes and let them cool down. Peel them and softly mash them into small, uneven pieces. Don’t make it a paste.
- Crush green chilli and ginger or chop them finely.
- Rinse coriander leaves and chop finely.
- Whisk curd until it is smooth in consistency.
- Heat desi ghee in a pan on medium flame. Add jeera and when it sizzles, add crushed green chilli and ginger. Sauté it and then add red chilli powder. Now add curd and keep stirring until it comes to boil. If you don’t stir it, the curd will separate.
- Now add potatoes, water and salt. Let the gravy come to a boil. Once done, let it simmer for 2-3 minutes before turning off the flame.
- Transfer the curry to a serving bowl and garnish with fresh coriander leaves.
- Serve this gravy with any fasting paratha or puri.