SpiceTheWorld

Breadcrumbs  | Lemon Lassi | Tofu Balti | Broccoli Korma | Bell Pepper Curry | Spicey Rice | Shami Kebab | Thai Green Tofu Curry | Potato and Yogurt Curry  |

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Ingredients

1 Tablespoon Avocado Oil

1 Teaspoon Cumin Seeds

2 Bay Leaves

1 Teaspoon Ginger

1 Teaspoon Garlic Clove

300 Gram Potato, peeled and cubed

150 Gram Peas

1.5 Teaspoon Turmeric

1 Teaspoon Chilli Powder

1 Teaspoon Coriander

1.5 Cups Water

Method

Add oil to a thick based pan and heat it.

When it's hot enough, add cumin seeds and bay leaves and let it crackle for 1 minute.

Next add the ginger and garlic paste and saute till the raw smell is gone.

Now add boiled and cubed potato and cook on medium flame uttill they are light brown.

Now add the yogurt to a mixing bowl.

Then add the turmeric, chilli powder and coriander powder to it, mix well.

Add one and a half cup’s of water to it and whisk it nicely to make a lump free yogurt-spice liquid mixture.

Pour this yogurt and spice water over the potato’s in the pan while on a medium flame.

Stir it continuously until it boils, otherwise your yogurt will curdle.

Allow boil on medium flame untill the sauce has thickened to your taste.

Add salt if prefered to it and stir it once again.

Remove from heat and place into a serving bowl.

Serve with rice and breads.

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