Crispy Potato Vegetable in Mint Coriander Curd Gravy


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This gravy is surprisingly easy to prepare, when compared to its mind-blowing taste! Crispy-fried baby potato halves are bathed in a mouth-watering gravy of curds, flavoured with garam masala and a peppy mint-coriander paste.


A dash of fresh cream added to the gravy enhances the mouth-feel, making the Crispy Potato Vegetable in Mint Coriander Curd Gravy a lusciously rich treat. Enjoy it hot and fresh, with your favourite rotis or puris .

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Crispy Potato Vegetable in Mint Coriander Curd Gravy recipe - How to make Crispy Potato Vegetable in Mint Coriander Curd Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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Ingredients

For The Crispy Potatoes
2 1/2 cups par-boiled baby potatoes halves
oil for deep-frying

To Be Ground Into A Smooth Mint-coriander Paste (using 2 Tbsp Of Water)
1/2 cup chopped coriander (dhania)
2 tbsp mint leaves (phudina)
1 tsp cumin seeds (jeera)
2 tsp lemon juice
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
1 tsp chilli powder

Other Ingredients
1 tbsp oil
1/2 cup finely chopped onions
1/2 cup whisked curds (dahi)
1/2 tsp garam masala
salt to taste
1 tbsp fresh cream
Method
For the crispy potatoes

  1. Heat the oil in a deep non-stick pan and deep-fry the potatoes till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.

How to proceed

  1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the prepared mint-coriander paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the whisked curds, garam masala and salt, mix well and cook on a slow flame for 1 minute, while stirring continuously.
  4. Add the deep-fried potatoes and fresh cream, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve immediately.

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