Updated: Dec 3, 2020
Prep Time: 5 mins Cooking Time: 30 mins Serves: 4
500 grams Red Potatoes 1¼ cup Fresh Yoghurt Curd 1½ cups Water ½ tbsp Ghee (Clarified butter) 1 tsp Oil 1½ tsp Cumin Seeds 2 Small Tomatoes 1½ tbsp Ginger Paste 1 tsp Green Chilli Paste 2 tbsp Coriander Leaves Chopped 1 tsp Black Pepper 1½ tbsp Sugar Salt to taste
Peel and steam the potatoes (Not boiled), once cooked roughly mash them hot (Not smooth) and keep aside.
Take the yoghurt, beat to a smooth mixture and puree the tomatoes, keep aside.
In a pan add the ghee and oil, heat this on medium heat, add the cumin seeds and sauté for 30 seconds.
Then add the tomato puree, ginger paste, green chilli paste, black pepper, sugar and salt, cook for 3-4 minutes.
Add the mashed potatoes and mix well, cook for a minute then add the yoghurt and water.
Mix well and stir continuously with a whisk on high heat to prevent it from splitting, taste if you need to adjust as necessary.
Once it comes to a boil, add the chopped coriander and simmer for 5 minutes.