Potatoes in Yoghurt Veg
HT Indian 30mins
Hot Vegetarian Vegetables
Curry Curries Gluten Wheat Free Eggless Ind
India Asia Asian
450g/1lb Potatoes, peeled
and cut into chunks
300ml/10fl.oz. Natural Yogurt
1/4 teasp Turmeric
1 teasp Chilli Powder
1 teasp Ground Coriander
1/2 teasp Ground Cumin
1 teasp Brown Sugar
2 tbsp Vegetable Oil
1 teasp Cumin Seeds
1 tbsp Freshly chopped Coriander
2 Green Chilies, sliced on the diagonal
1. Place the potatoes in a pan of salted
water, bring to the boil and cook for 10-15 until just tender.
2. Meanwhile, in a bowl, mix together the
yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar.
3. Heat the oil in a saucepan, add the
cumin seeds and fry for 1-2 minutes. Reduce the heat to medium then stir in the
yoghurt mixture and cook for 2-3 minutes.
4. Add the fresh coriander, chilis and
drained potato chunks, mix well and cook
for 7-8 minutes, stirring from time to
time. Serve hot.
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