By Shalini Kolluri
This recipe is an instant hit with most people. It stands out because of it’s vibrant yellow color and it’s aroma. There are many was you could cook potato and yogurt but, this has been my favorite so far!
Why use turmeric?
It is a well known anti-septic in India and some of its’s proven benefits are: –
- It has a bioactive compound called ‘Curcumin’ that is a powerful anti-oxidant, anti-inflammatory and it also prevents cancer.
- It is said to keep heart and brain diseases at bay.
- Fights arthritis.
However, make sure to consult the doctor before using too much of it as it could cause increased bleeding in those prone to blood diseases.
This dish is best eaten with rice. Enjoy making it!
2 large boiled potatoes
1 onion chopped
1/2 teaspoon cumin seeds
2 teaspoons rice/chickpea flour
1 bay leaf
4 tablespoons yogurt
1 teaspoon grated ginger
1 tablespoon coriander powder
a pinch of turmeric powder
1/2 teaspoon paprika
1/4 chopped cilantro
1/4 cup chopped cilantro / 1-2 curry leaves
1 green chili chopped (optional)
1 teaspoon sugar (optional)
Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
Mix the yogurt, ginger, green chilies, turmeric powder, sugar, coriander powder and paprika into a paste. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the bay leaf, chopped onions and flour. Stir for about half a minute until the chickpea flour is brownish and roasted.
Add the yogurt paste and boil on low to medium heat for about 2 minutes until the paste starts leaving the oil from the sides.
Add the potatoes in and let it cook for 2-3 minutes.
Then, add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.
Garnish it with cilantro or curry leaves.
Serve with rice or roti!
Tip: Make sure not to leave the yogurt on the stove for too long!