Are you a cooking expert? Maybe you are just a kitchen area professional? Or like lots of others, you may be a newbie.Whatever the instance may be, helpful cooking guidance can include some fresh ideas to your cooking. Take a while and also discover a couple of things that can sprinkle some new enjoyable into your kitchen area regimen. This Potato Yogurt Curry recipe maybe a perfect fit for you.

Potato Yogurt Curry

You can cook Potato Yogurt Curry using 9 ingredients and 10 steps. Here is how you do it.

Ingredients of Potato Yogurt Curry :

Use medium-sized boiled potatoes.

You need to prepare Salt.

Prepare turmeric.

You need to prepare red chilly powder.

You need to prepare water.

Provide plain yogurt.

You need to prepare Asafoetida.

Prepare cumin seed.

Use sunflower/mustard seed/olive oil.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

step by step :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).

Now that you have actually read the Potato Yogurt Curry recipe, and you have the knowledge that you require to do in the kitchen area. Obtain that apron out, dust off your mixing bowls and roll up your sleeves. You have some food preparation to do.

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