Recipe Potatoes with Yoghurt (Indian)

[karadekoolaid]

Ingredients: (serves 4 )
500 gms (a bit more than 1lb) of potatoes, diced
60 mls ( about 4 tbsps) ghee or butter
1 tsp black mustard seeds
15-20 curry leaves
2-3 whole dried chile peppers
¼ tsp hing (asafoetida)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp hot chile powder
1-2 tsps salt, according to taste
200-300 mls Greek yoghurt
Water - just a bit
Fresh coriander leaves to garnish

Method:

• Heat the ghee/butter in a medium pot on high. Once the ghee/butter is hot, add the mustard seeds, curry leaves, dried chiles, and hing (asafoetida).
• Stir for about 1 minute until the mustard seeds begin to pop.
• Now add the potatoes, the spices and the salt. Stir once or twice to mix, add a splash of water, and reduce the heat to medium low. Put a lid on the pot.
• Cook for about 15-20 minutes, checking every now and then . If the mixture seems too dry, add a splash more water.
• Taste for seasoning and to see if the potatoes are done.
• Once ready, remove from the heat and allow to cool for 5 minutes.
• Now add the yoghurt, and bring back to a simmer, stirring frequently. Garnish with coriander leaves and serve.

 

[MypinchofItaly]

Ingredients: (serves 4 )
500 gms (a bit more than 1lb) of potatoes, diced
60 mls ( about 4 tbsps) ghee or butter
1 tsp black mustard seeds
15-20 curry leaves
2-3 whole dried chile peppers
¼ tsp hing (asafoetida)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp hot chile powder
1-2 tsps salt, according to taste
200-300 mls Greek yoghurt
Water - just a bit
Fresh coriander leaves to garnish

Method:

• Heat the ghee/butter in a medium pot on high. Once the ghee/butter is hot, add the mustard seeds, curry leaves, dried chiles, and hing (asafoetida).
• Stir for about 1 minute until the mustard seeds begin to pop.
• Now add the potatoes, the spices and the salt. Stir once or twice to mix, add a splash of water, and reduce the heat to medium low. Put a lid on the pot.
• Cook for about 15-20 minutes, checking every now and then . If the mixture seems too dry, add a splash more water.
• Taste for seasoning and to see if the potatoes are done.
• Once ready, remove from the heat and allow to cool for 5 minutes.
• Now add the yoghurt, and bring back to a simmer, stirring frequently. Garnish with coriander leaves and serve.

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I absolutely love this recipe! Well done

 

[MypinchofItaly]

hing (asafoetida

What is this?

 

[Morning Glory]

What is this?

Its actually a plant resin from the root of a plant related to carrot. Usually bought in powdered form. It smells horrible to many people although I love the aroma! It adds an onion/garlic flavour. Its traditionally used in India in regions which don't use onions or garlic.

 

[MypinchofItaly]

Its actually a tree resin. Usually bought in powdered form. It smells horrible to many people although I love the aroma! It adds an onion/garlic flavour. Its traditionally used in India in regions which don't use onions or garlic.

Interesting, maybe I’m more likely to find it in Ireland than in Italy.

 

[Morning Glory]

Interesting, maybe I’m more likely to find it in Ireland than in Italy.

Yes. Might be easiest on line unless you know an Asian grocery in Cork

Hing (Asafoetida) 50g - Mr. Bells Food Providers Cork

 

[MypinchofItaly]

Yes. Might be easiest on line unless you know an Asian grocery in Cork

Hing (Asafoetida) 50g - Mr. Bells Food Providers Cork

Thank you for the link! I’ve seen they are located at The English Market, a place where I usually shop