Potato in Curd Gravy

Normally the accompaniment for Aloo Paratha is simple Raita.This recipe helps to bring in a little more flavour to the usual raita, and at the same time does not to lose the taste of potato. It can also be had with chappathis, roti, parathas and rice.

Potato in curd gravy,onion raita and Aloo Paratha.

Ingredients

• Potatoes boiled and peeled - 3 medium. 
• Curd or yogurt beaten - 1 cup 
• Red chilli powder - 1 tsp
• Salt - 1 tsp 
• Dhania powder - 1/2 tsp 
• Turmeric powder -1/4 tsp
• Garam masala - 1/4 tsp
• Asafoetida - 2 pinches 
• Curry leaves -  1 sprig
• Coriander leaves chopped - 2 tbs
• Water - 1 1/4 cup 
• Ginger, garlic grated - 1/2 tsp each
• Green chillies slit - 2
• Cumin - 1 tsp
• Mustard seeds - 1 tsp
• Corn flour - 1/4 tsp 
• Oil - 1 tbs

Procedure

• Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
• Mix all the dry masala in 1/4 cup water.
• Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
• Add the masala mixture and fry for 2 minutes.
• Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
• Add the remaining water and all the potato and flour. Stir well.
• Boil and simmer for 10 minutes or till gravy thickens
• Garnish with chopped coriander.
• Serve hot.

Note - I did not use coriander leaves, since I ran out of stock