Ingredients
-
1
-
1 1/2
-
2
-
1
-
1
-
1/2
-
2
-
1
-
2
-
1 1/2
-
-
-
-
-
Directions
Potatoes in Yogurt,These yummy potatoes go very well with hot rotis, nan, steamed rice, or garlic bread. You might need to adjust the amount of chilli powder and chillies to suit your taste, because it is a moderately spicy dish.,I have not made these yet, but I am thinking that fennel seed would be really good in this with red kashmiri chilis instead of green. I’ll let you know when I try it.,This was good, but next time I will increase the amount of potatoes and decrease the water. Using the amounts listed in the recipe gave me almost a soup and the flavors seemed to be diluted. We coped, however, by sopping up the extra juices with bread, and it was definitely a success.
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Steps
|
1
Done
|
Place a Skillet on Medium Heat and Heat the Oil/Ghee in It. |
|
2
Done
|
When Heated, Add the Minced Ginger, and Then the Chopped Onion. |
|
3
Done
|
Saute For a Minute. |
|
4
Done
|
Add the Potato Cubes and Fry For a While. |
|
5
Done
|
Reduce the Flame to Low, Cover the Skillet, and Cook Until the Potatoes Are Tender. |
|
6
Done
|
Once Potatoes Are Done, Uncover the Skillet and Add the Whole Green Chillies, Turmeric Powder, Chilli Powder and Salt. |
|
7
Done
|
Fry For 2-3 Minutes. |
|
8
Done
|
Add the Yogurt/Curds to the Potato Mix, and Then Add the Water. |
|
9
Done
|
Mix Well and Bring It to a Boil. |
|
10
Done
|
Remove from the Flame and Garnish With the Corriander. |
