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Before you jump to Baby potato yellow curry recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial With Regard To Your Health.
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We hope you got benefit from reading it, now let’s go back to baby potato yellow curry recipe. To cook baby potato yellow curry you need 20 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Baby potato yellow curry:
- Use 750 grams Baby potatoes
- Use 1/2 cup curd yogurt / (non flavoured)
- Take 1 number red onion , medium sized
- Use 1 number tomato , medium size
- You need 8 - 10 cloves garlic
- Get 1 inch ginger piece
- You need 1/2 - 1 number green chilli
- Prepare 1/4 teaspoon red chilli powder
- Take 1/2 teaspoon coriander powder
- Use 1/4 teaspoon turmeric powder
- You need 1/4 teaspoon garam masala powder
- Use 1/4 teaspoon black pepper powder
- Get 1/4 teaspoon mustard seeds
- Get 1/4 teaspoon cumin seeds
- Get 3 - 4 numbers chilis dried red (optional)
- Get 1 - 2 teaspoons vegetable oil
- Prepare 2 - 3 pinchs kasuri methi
- Provide handful coriander leaves
- Use as required water
- You need to taste salt
Instructions to make Baby potato yellow curry:
- Get the ingredients ready. Pressure cook the baby potatoes in water for about 3-4 whistles with some salt and turmeric powder. Drain, peel off the skin and keep aside. Rough chop- onion, garlic, ginger, tomatoes, green chili and coriander leaves. Whisk the curd well, mildly salt it and dilute with some water.
- In a wok, heat vegetable oil and splutter the mustard and cumin seeds. Add in some dried red chillies with the chopped ginger,garlic and green chili and saute for a few seconds. Add in the chopped onions with some salt and when the color fades, add in the tomatoes too. Now you can add the masala powders- red chilli, turmeric, coriander and garam masala. Give it a good mix and saute well for a minute.
- Into this masala, mix in the cooked baby potatoes. Saute and add water in, well enough to cover it all. Once it starts bubbling, you can reduce the flame and cook a while to thicken the gravy. Add some of the chopped coriander leaves too in.
- Reduce the flame to lowest and add in the diluted curd. Mix thoroughly so that it does not split. The finish off is with some black pepper powder, kasuri methi and additional salt if required. This is where you balance the flavors :) Keep stirring. (Tip: You may mash in some potato pieces to thicken the curry) Put off the flame when you see the vapors - it need not bubble and boil. Garnish with some fresh coriander leaves and serve hot with rotis /rice.
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