Crispy Potato Vegetable in Mint Coriander Curd Gravy
by Tarla Dalal
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Added to 274 cookbooks
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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 .
- 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.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- 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.
- Add the whisked curds, garam masala and salt, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Add the deep-fried potatoes and fresh cream, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||202.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||5.4 mg|
|Folic Acid||1.7 mcg|
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