POTATO GRAVY WITH BESAN AND CURD

Potato’s : 2 boiled and peeled

Oil : 2 table spoons

cumin seeds or jeera : half table spoon

Hing : a pinch

Gram flour : 2 tea spoon’s

Bay leaf : 1

yogurt : 2 tablespoons

Grated ginger : 1 teaspoon

green chilies : 3 finely chopped

Coriander powder : 1 table spoon

Red chili powder : 1 tablespoon

Turmeric powder : half tea spoon

Water : 1 1/2 cups

Preparation method :

1. Boil the potato’s until they are tender.

2. Peel and cut the potato’s into medium size.

3. Mix yogurt ,grated ginger,green chilies,turmeric powder,coriander powder and chili powder and make it into paste.

4. Heat the oil in a pan.

5. Add cumin seeds , hing and bayleaf.

6. After the cumin seeds crack add gramflour ,stir a minute until the gram flour turn’s to golden color.

7. Add the potato’s,chili powder and salt and cook for 3 to 5 min.

8. Add about one cup of water.let the gravy boil for 5 to 10 min.

9. Finally garnish with coriander leaves.