The famous traditional Andhra fish curry, Mamidi chepala pulusu is a tangy delicacy which...

Fish biryani is made of fish of your choice marinated with spices, fresh herbs and cooked...

Vegetable chops curry, a delectable combination of mixed vegetables is a must try dish. ...

Chicken Egg fry or Murgi Anda Wala is an awesome dish made with cooked chicken; pan-fried...

Looking for a different treatment for garden-fresh green beans.Try this stir-fried side d...

The word scramble makes you think of eggs, but there are none in this! All over India, th...

Potato In Curd Gravy Recipe, How To Make Potato In Curd Gravy Recipe

Name: Potato in Curd Gravy
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 6

How to makePotato in Curd Gravy?How to cookPotato in Curd Gravy?Learn the recipePotato in Curd Gravyby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Potato in Curd Gravy

(1 ratings)

1 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Potato

Servings : 6 persons
Published date : November 05, 2016

Ingredients used in Potato in Curd Gravy
• Potatoes - 3 numbers.
• Curd or yogurt - 1 cup.
• Ginger - 1/2 teaspoons.
• Garlic (grated - 1/2 teaspoons.
• Curry leaves - 1 spring.
• Coriander leaves (chopped - 1 teaspoons.
• Cumin - 1 numbers.
• Wheat flour - 1/4 teaspoons.
• Dhania powder - 1/2 teaspoons.
• Turmeric powder - 1/4 teaspoons.
• Garam masala - 1/4 teaspoons.
• Salt - 1 teaspoons.
• Oil - 1 teaspoons.
• Water - 1 1/4 teaspoons.
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside. Mix all the dry masala in 1/4 cup water. Heat oil. Add seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Serve hot with thin wheat chapaties and rice.