Dogri cuisine is still not come out in the open and is not made popular yet. But there are few really amazing dishes that one needs to try. Fortunately, I came across this very simple and an easy potato curry in one of the cookery shows and thought of giving it a try.
It is a very delectable dish where the potatoes are cooked in a yoghurt-mustard gravy. It has very few spices and is a no onion, garlic or ginger curry. You can have it with any type of rice like pulao, khichdi or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 3 medium size potatoes, boiled & cubed
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 3 tbsp. mustard oil
- 1 tsp. fennel seeds
- 1 tbsp. mustard powder
- 1 cup yoghurt
- coriander leaves to garnish (opt)
In a bowl, mix the yoghurt and the mustard powder. Keep aside for a few hours to ferment. (Traditionally it is fermented for 8-10 hours). Mix the potatoes with salt, turmeric powder and red chili powder.
Heat oil in a pan and temper with the fennel seeds. Add the potatoes and fry till they are crisp and well browned.
Take it off the fire and add the yoghurt. Give it a stir and bring it back to the fire. Cover and simmer on a medium flame for 2 minutes.
Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.
Mix potatoes with salt, turmeric powder & red chili powder.
Heat oil & temper with fennel seeds.
Add potatoes.
Fry till they are crisp & well browned.
Take it off the fire & add yoghurt. Stir & bring it back to the fire.
Cover & simmer on a medium flame for 2 minutes.
Garnish with coriander leaves & serve with rice or Indian bread.
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