So that you is perhaps preparing Potato Yogurt Curry recipes for your family but this tips may be helpful.
By no means cook these things in an Air Fryer
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Before you jump to Potato Yogurt Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that the body needs a heart that is strong and healthy. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that working out on a regular basis and following a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, though, that there are a number of foods that can help you have a healthy heart? Continue reading to discover which foods are best for your heart.
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We hope you got insight from reading it, now let’s go back to potato yogurt curry recipe. You can cook potato yogurt curry using 9 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Potato Yogurt Curry:
- Use 5 medium-sized boiled potatoes
- Prepare Salt
- Get 1 tbsp turmeric
- Get 2 tsp red chilly powder
- Provide 1 cup water
- Use 1 1/3 cup plain yogurt
- Get 1 Asafoetida
- Get 1 cumin seed
- You need 3 tbsp sunflower/mustard seed/olive oil
Steps to make Potato Yogurt Curry:
- Roughly crush the potatoes in the cooking utensil
- Submerge the potatoes with water completely. Water level should not be more than half a centimeter above the potatoes
- Add salt and red chilly powder/flakes to taste. Doesn't have to be too stringent with the quantity of ingredients.
- Add turmeric such that the water solutions looks bright yellow.
- Add a pinch of Asafoetida (Heeng - in hindi). If you love it you can add another but over doing it will spoil the overall taste. So stick to one pinch of it.
- Keep the cookware on the stove till the water starts to evaporate. When it does add yogurt slightly more than the water added.
- Stir till the mix comes to a boil. Taste the soup. And add salt, red chilly powder/flakes to taste and turmeric for bright yellow color.
- Turn off the heat and keep the soup/curry aside.
- Use some oil (mustard seed oil/ olive oil /sunflower oil) in a ladle and keep it on the stove. When it heats up a little add cumin seeds, Asafoetida and curry leaves (finely chopped) in the oil. Beware of the splash of oil due to curry leaves (you can choose to ignore it in your version)
- Do not burn anything in the ladle. As soon as the ingredients turn dark add them to the curry/soup and close the lid quickly. Garnish it with coriander leaves and serve it with Indian Bread (chapati)
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