Mint Potato Curry In Yogurt Gravy

Mint Potato Curry In Yogurt Gravy  -  Sunayana Gupta


INGREDIENTS

Potatoes (Boiled , peeled and cut into cubes) – 2 cups
Yogurt -1/2 cup
Fresh mint leaves – 10-15
Cumin seeds – 1 tsp
Fennel seeds ( Sauf ) – 1 tsp
Dry red chilly - 2
Ginger-garlic paste – 1 1/2 tsp
Turmeric powder – 1 tsp
Red chilly powder – 1 tsp
Garam Masala – 1/2 tsp
Coriander powder - 1/4 tsp
Oil – 4 tsp
Salt – To taste
Water – 1/2 cup ( Adjustable )


Whisk yogurt till it gains a smooth n creamy texture. Keep aside.
Heat oil in a pan , add cumin, fennel seeds, dry red chilly.
When they splutter add turmeric powder , ginger-garlic paste and sauté for a minute .
Also add red chilly pd. ,garam masala pd. and sauté for few seconds .
Now, add beaten yogurt in the above masala .
Add potatoes , water and salt and cook on low flame for 2-3 minutes or till boil . At the end add mint leaves .
Yogurt mint potato curry is ready . Serve with roti or rice .

Sunayana's Tips –
After adding yogurt keep stirring the curry continuously on low flame . Yougurt will not curdle .
If you want a thick gravy , then do not add water ( But I would suggest to add water .)