Potatoe Khuri

CREDITS

De.lec.ta.bles

INGREDIENTS

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

METHOD

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

Sumi amendments.

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.

POSTED ON

17 May 2022

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