I see a lot of recipes on the internet which mention that most of the things needed must already be in your pantry. Well, when that’s not the case, I feel disappointed. More like, duped. Haha, I know its nobody’s fault, but you get what I mean right? Sometimes the recipe is more work than you expected and then the enthusiasm for something quick but delicious goes off!
I hope that’s not the case with this one. Its fairly easy and as all recipes must say: you have mostly everything in your pantry already. 😛 Its my flatmate’s recipe and is really one of the quickest and filling things out there. Only issue is that only those people who like tart-y kind of food will like this. The best part? Since you can adjust the yogurt as per your taste, you can increase it for that extra protein and I usually reduce my number of chapatis to one with this dish to make it a low carb meal, because it already has potatoes for carbs. You can skip chapati as well if that’s your thing!
Oh, also, do let me know how you like this recipe segment on the blog which I was excited to start after this post. 🙂 I have jotted down a couple of recipes previously on the blog, and I loved doing that, so here’s bringing it back!
Things you will need (for 2 servings/bowlfuls):
1. Boiled potatoes cut into cubes – 2 medium
2. Curd/Yogurt – as per taste, you will be putting it post potatoes, so you can choose how much you want to “cover” the potatoes, like, thick gravy or thin (guys, I will always be like this with measurements 😦 )
3. Kasuri Methi (Dried fenugreek leaves) – as per taste (This is the only ingredient which is slightly fancier and not everybody may have in their kitchen but mostly do :P)
4. Cooking Oil – 1.5 to 2 tablespoons
5. Jeera (Cumin Seeds)
6. Red Chilly Powder
7. Black Chilly Powder (Not necessary)
8. Coriander Powder
9. Turmeric Powder
10. Amchur (Mango Powder & Not Necessary)
11. Garam Masala (Not Necessary)
12. Salt
*All spices as per taste
How To:
1. Put oil in a pan and wait for it to heat up for around a minute. Heat should be medium or medium-low.
2. Add jeera and let it crackle.
3. To this, add the cubed boiled potatoes.
4. Add all spices except no 3, 10 and 11 mentioned above. Add them as per your taste & if you are just starting with cooking, half a teaspoon each for all these should do for 2 potatoes. You can taste once the dish is ready if you want to increase anything.
5. Mix everything so that potatoes are well coated with the spices.
6. Start adding kasuri methi to the pan. Again, you can decide how much based on the coverage you are getting on the potatoes, I feel 2 or 3 tablespoons maximum. A lot of people find it bitter when quantity is a bit too much, so you might want to start with little.
7. Now, turn the heat to low. Start adding yogurt/curd and stirring simultaneously so that curd doesn’t split a lot. For how much curd to add, go to point 2 in the ‘Things you will need’ section.
8. At this point, add amchur and garam masala if you have those. Again, as per taste or half a teaspoon each and give a good mix to the pan.
9. Taste the recipe to adjust for salt etc.
That’s it really! Do try this out once at least. Only thing remaining for me is to make Rahul taste this, who loves my regular yogurt sabzi (will post that someday). I am not a big fan of that one, but if he ends up loving this version, then it will be a win-win as I love this one!
Life of Srish 