Potato Curry with Yogurt Gravy

Serves: 4 Points: 3 per serving

Ingredients:

Ø 2 large boiled potatoes

Ø 2 tablespoons oil

Ø 1/2 teaspoon cumin seeds

Ø Pinch of hing (asafetida)

Ø 2 teaspoons besan (gram flour)

Ø 1 bay leaf

Ø 4 tablespoons yogurt

Ø 1 teaspoon grated ginger

Ø 1 teaspoon finely chopped green chilies

Ø 1 tablespoon coriander powder

Ø 1/2 teaspoon turmeric powder

Ø 1/2 teaspoon paprika

Ø 1/4 chopped cilantro

Ø 1 1/2 cups of water

Method

Ø Boil 2 large potatoes. Peel and cut them in bite size pieces.

Ø Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika and blend into a paste.

Ø In a heavy saucepan, heat the oil. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Ø When the oil is ready, add the hing and cumin seeds. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown. Now add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.

Ø Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Add the potatoes. Let it cook for few minutes until the gravy is to your desired thickness. Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

Suggestions

You can use a variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.