Potato Masala- Potato in Yogurt gravy
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Potatoes, small- 10 (if using big ones, use 5 and quarter them)
  • Oil- 3 tbsp, for pan frying potatoes
For making Gravy
  • Oil- 1 tbsp
  • Cardamom whole- 2
  • Cloves- 2
  • Bay leaves- 2
  • Onion, chopped small- 1
  • Ginger-Garlic paste- ½ tbsp
  • Tomatoes, chopped- 3, medium sized
  • Kashmiri Chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Cumin powder- ½ tsp
  • Coriander powder- 1½ tsp
  • Salt- a few pinches
  • Water- ½ cup
  • Beaten Yogurt- ½ cup (not sour)
  • Cilantro, chopped- 2 handfuls
  • Dried Fenugreek leaves- 1 tsp ( or use dried oregano)
Instructions
  1. I used small potatoes, if using big ones- quarter the potatoes.
  2. Cook the potatoes in boiling water till they have turned slightly soft- do not over cook them.
  3. Drain the water and let cool down a bit.
  4. Half the small potatoes (if using small potatoes).
  5. Place a non-stick pan over medium heat, add 3 tbsp oil. Place the halved potatoes on the oil and pan fry till golden brown in color.
  6. Transfer to a plate lined with kitchen paper towel. Keep aside.
  7. Place a saucepan over medium heat, add 1 tbsp oil and let it turn hot.
  8. Add whole cardamom, cloves and bay leaves, saute for a few seconds.
  9. Add onion, season with salt and saute for a few minutes.
  10. Add ginger garlic paste, saute till onions turn golden in color.
  11. Add tomatoes, cook till mashed up.
  12. Add Kashmiri chili powder, turmeric powder, cumin powder, coriander powder and salt. Combine well and cook for a few seconds.
  13. Add water, combine well.
  14. Add yogurt that's beaten well using a whisk (this is to prevent curdling), combine well and let gravy come to a slight boil.
  15. Add pan fried potatoes. combine well and cook covered for a few minutes.
  16. If you want more gravy, you could add some more water to thin down the gravy and cook for a few minutes.
  17. Add chopped cilantro and dried fenugreek leaves, combine well and cook for a minute.
  18. If you don't have dried fenugreek leaves, add dried oregano instead.
  19. Remove the pan from the heat, keep covered for a few minutes.
  20. Serve along with roti or rice and enjoy.
Notes
You can replace potatoes with paneer, hard tofu, cauliflower, boiled eggs etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/potato-masala-potato-in-yogurt-gravy/