Potatoes In Thick Yogurt Gravy Recipes

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Steps:

• Place a skillet on medium heat and heat the oil/ghee in it.
• When heated, add the minced ginger, and then the chopped onion.
• Saute for a minute.
• Add the potato cubes and fry for a while.
• Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
• Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
• Fry for 2-3 minutes.
• Add the yogurt/curds to the potato mix, and then add the water.
• Mix well and bring it to a boil.
• Remove from the flame and garnish with the corriander.
• Serve hot.

Steps:

• add enough water to the potatoes and boil them until soft.
• let it cool do not drain the excess water.
• in a wok heat oil and add the cumin seed .
• when it splutters add the curry leaves and the chopped tomatoes.
• When the tomatoes are done add the green chili paste, coriander powder and the red chili powder.
• Fry for a minute.
• Add in the sugar, peanut powder and gram flour. Stir and gently beat in the curd.
• Add salt and the potatoes with the water. Boil until the gravy is thick.
• Sprinkle chopped coriander leaves.
• Serve with thin chapattis.