Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato yogurt curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Potato Yogurt Curry is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Potato Yogurt Curry is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook potato yogurt curry using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Potato Yogurt Curry:
- Make ready 5 medium-sized boiled potatoes
- Prepare Salt
- Prepare 1 tbsp turmeric
- Get 2 tsp red chilly powder
- Get 1 cup water
- Prepare 1 1/3 cup plain yogurt
- Make ready 1 Asafoetida
- Get 1 cumin seed
- Take 3 tbsp sunflower/mustard seed/olive oil
Instructions 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 this up for this exceptional food potato yogurt curry recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
