10 baby potatoes, boiled with skins on until tenderly cooked, drained & kept aside. In a small bowl mix together 1& ¼ cups of double thick plain yoghurt.½ teaspoon tumeric powder1 teaspoon chilli powder1 teaspoon dhania (coriander) powder1 teaspoon jeera powder2 teaspoon brown sugar½ teaspoon salt
Heat a bit of oil in a heavy based pot & add a teaspoon of jeera seeds, allowing it to braise for a minute or two. Pour the yoghurt mixture to the pot& cook on low heat for 3 to 5 minutes. Add the cooked potatoes & allow to simmer until a khuri (curd) consistency is reached. Finally, chop 2 green chillies & a hand full of fresh dhania (coriander) to the dish. Allow to simmer for a further 5-7 minutes stirring from time to time. Serve hot with fried paapads.
INFO & TIPS
I used normal potatoes, which i peeled, cut & boiled
Also had left over dhai about 3/4 cup which i used & added normal sour milk instead of yoghurt to make up the quantity.