Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, potato yogurt curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Potato Yogurt Curry is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Potato Yogurt Curry is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook potato yogurt curry using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Potato Yogurt Curry:
- Prepare 5 medium-sized boiled potatoes
- Take Salt
- Make ready 1 tbsp turmeric
- Take 2 tsp red chilly powder
- Make ready 1 cup water
- Get 1 1/3 cup plain yogurt
- Make ready 1 Asafoetida
- Prepare 1 cumin seed
- Take 3 tbsp sunflower/mustard seed/olive oil
Step by Step to make Potato Yogurt Curry:
- Roughly crush the potatoes in the cooking utensil
- Submerge the potatoes with water completely. Water level should not be more than half a centimeter above the potatoes
- Add salt and red chilly powder/flakes to taste. Doesn't have to be too stringent with the quantity of ingredients.
- Add turmeric such that the water solutions looks bright yellow.
- Add a pinch of Asafoetida (Heeng - in hindi). If you love it you can add another but over doing it will spoil the overall taste. So stick to one pinch of it.
- Keep the cookware on the stove till the water starts to evaporate. When it does add yogurt slightly more than the water added.
- Stir till the mix comes to a boil. Taste the soup. And add salt, red chilly powder/flakes to taste and turmeric for bright yellow color.
- Turn off the heat and keep the soup/curry aside.
- Use some oil (mustard seed oil/ olive oil /sunflower oil) in a ladle and keep it on the stove. When it heats up a little add cumin seeds, Asafoetida and curry leaves (finely chopped) in the oil. Beware of the splash of oil due to curry leaves (you can choose to ignore it in your version)
- Do not burn anything in the ladle. As soon as the ingredients turn dark add them to the curry/soup and close the lid quickly. Garnish it with coriander leaves and serve it with Indian Bread (chapati)
So that is going to wrap it up with this special food potato yogurt curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to potato yogurt curry cooking. Go on get cooking!
