Description
A traditional North Indian potato curry steamed in yogurt sauce
Ingredients
Scale
- 12 baby potatoes (boiled and peeled) *
- 1 cup ( 250ml ) yogurt
- 1/2 cup (125 ml) water
- 1/2 tbsp garlic paste
- 3 tbsp vegetable oil
- Coriander leaves to garnish
Powdered spices
- 2 tsp fennel powder
- 1/2 tsp ginger powder
- 1/4 tsp turmeric
- 2 tsp red chilly powder
- 1 1/2 tbsp coriander powder
- 2 tsp garam masala
Whole spices
- 1 tsp cumin seeds
- 2–3 dry red chillies
- 1 bay leaf
- 1 cinnamon stick
- 3–4 cloves
- 3–4 whole black peppercorns
- 2 cardamom pods
Instructions
- Heat oil in a wok and add the whole spices.
- Once the spices start to sizzle, add the garlic and powdered spices.
- Add in beaten yogurt along with water. Mix well.
- The oil with start to separate and form a layer on the top. Add in the boiled potatoes and lightly mix everything.
- Cover with a tight lid and steam for 10 minutes. Garnish with coriander and serve with roti or rice.
Notes
Make sure the potatoes are boiled a little less than fork tender. They should retain their shape. If you are using larger potatoes, prick them with a fork after boiling.
- Prep Time: 15 mins
- Cook Time: 20 mins