Name: Potatoes in yogurt gravy. recipe by Naheed Alam at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: Small potatoes 12_15 nos.; Curd 1cup.; Oil1/2cup.; Chopped onion 1cup.; Chopped gree chillies 2nos.; Spices for marination :; Coriander powder1table spoon.; Turmeric powder1tea spoon .; Red chilly powder 1table spoon .; Kasuri methi 1tea spoon.; Spices for gravy:; Ginger garlic paste 1table spoon .; Tomato puree 1table spoon .; Salt 1tea spoon.; Chopped coriander leaves2table spoon.; Garam masala powder 1table spoon.

Ingredients Serving: 3

Small potatoes 12_15 nos.
Curd 1cup.
Oil1/2cup.
Chopped onion 1cup.
Chopped gree chillies 2nos.
Spices for marination :
Coriander powder1table spoon.
Turmeric powder1tea spoon .
Red chilly powder 1table spoon .
Kasuri methi 1tea spoon.
Spices for gravy:
Ginger garlic paste 1table spoon .
Tomato puree 1table spoon .
Salt 1tea spoon.
Chopped coriander leaves2table spoon.
Garam masala powder 1table spoon.

Instructions

Take curd in abowl and mix all the spices of marination.keep aside.
Half boil potatoes.peel and prick by afork .
Marinate into curd mix.put in fridge for 30 minutes.
Heat oil in a pan.add chopped green chillies and onion. Saute till golden.
Add ginger garlic paste and a little water.cook on low flame for 2minutes.
Add tomato puree and half cup water,when boiling starts add salt.cover and cook on medium flame for 2_3 minutes or till oil separates.
Add marinated potatoes .mix well .add 2cup water and cook on low flame till thick consistency or potatoes are soft.
Add garam madala powder,stir well.
Garnish with coriander leaves .cover and leave for 5minutes on dum.
Serve hot with rice /parathe/naan.

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