Ingredients
- 3 medium potatoes (boiled & cubed)
- 1 cup curd (well whisked)
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- 1 tbsp ghee or oil
- Salt to taste
- Fresh coriander (for garnish)
- 1 cup water
Step-by-step
Step 1 — Whisk the curd
Whisk curd smoothly and keep aside.
Step 2 — Prepare tadka
Heat ghee. Add cumin, mustard and fenugreek seeds. Let them splutter.
Step 3 — Add spices
Add turmeric, red chilli and coriander powder. Sauté for 10 seconds.
Step 4 — Add boiled potatoes
Mix well so potatoes get coated with spices.
Step 5 — Add curd
Lower flame completely and add curd gradually while stirring continuously.
Step 6 — Simmer
Add water + salt. Cook on low heat for 5–7 minutes until creamy.
Step 7 — Serve
Finish with garam masala and coriander. Serve hot with poori or paratha.
Tips & Variations
- Use boiled potatoes, not raw — prevents curd from splitting.
- Add kasuri methi for extra aroma.
- Do not add curd on high flame — it will curdle.
- Use ghee for richer taste.
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