A fiery and tangy potato curry from the heart of Rajasthan. Baby potatoes are simmered in a rich, yogurt-based gravy packed with aromatic whole spices. A perfect side for puris or rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
247cal
6gprotein
29gcarbs
13g
Ingredients
500 g Baby Potatoes
1 tsp Salt (For boiling potatoes)
1 cup Curd (Full-fat, whisked smooth, at room temperature)
1 tbsp Gram Flour
3 tbsp Ghee (Divided)
1 tsp Cumin Seeds
1 tsp Fennel Seeds (Coarsely crushed)
0.5 tsp Nigella Seeds
0.25 tsp Asafoetida (Use gluten-free certified for a GF dish)
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fat
Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Dry Mango Powder
0.5 tsp Garam Masala
1 tbsp Dried Fenugreek Leaves (Crushed between palms)
0.5 cup Water (As needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are fork-tender but still firm. Do not overcook.
Drain the potatoes, allow them to cool slightly, and then peel the skins.
Gently prick each potato 2-3 times with a fork. This helps them absorb the gravy flavors.
2
Create the Yogurt Base
In a medium bowl, ensure your whisked curd is at room temperature.
Add the gram flour, turmeric powder, red chili powder, and coriander powder to the curd.
Whisk vigorously until the mixture is completely smooth and free of any lumps. Set aside.
3
Sauté the Potatoes
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium-high heat.
Add the boiled and peeled potatoes. Sauté for 5-6 minutes, turning occasionally, until they develop a light golden-brown and slightly crisp crust.
Remove the potatoes from the pan and set them aside on a plate.
4
Temper Spices and Cook the Gravy
In the same pan, add the remaining 1 tablespoon of ghee and heat it over medium-low heat.
Add the cumin seeds, crushed fennel seeds, and nigella seeds. Sauté for 30 seconds until they crackle.
Add the asafoetida and stir for a few seconds.
Turn the heat to the absolute lowest setting. Wait 20-30 seconds for the pan to cool slightly, then slowly pour in the yogurt-spice mixture while stirring continuously and vigorously.
Continue stirring for 2-3 minutes without stopping to prevent the curd from splitting. Once it's stable, increase the heat to medium-low.
Cook for 6-8 minutes, stirring occasionally, until the gravy thickens and you see ghee separating from the sides.
5
Simmer the Curry
Add the sautéed baby potatoes back into the pan along with 1 tsp of salt and the dry mango powder.
Gently mix to coat the potatoes evenly with the thick gravy.
Pour in 1/2 cup of water, stir, and bring the curry to a gentle simmer.
Cover the pan and cook on low heat for 5-7 minutes, allowing the potatoes to absorb all the aromatic flavors.
6
Finish and Garnish
Turn off the heat. Sprinkle the garam masala and crushed dried fenugreek leaves over the curry.
Give it a final gentle stir. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This allows the flavors to meld beautifully.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
2 tbsp Ghee (Divided)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 inch Ginger (Finely grated or minced)
4 clove Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
1 tsp Salt (To taste)
3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
2 pcs Dried Red Chili (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Pressure Cook the Dal
Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2
Prepare the Base Masala
Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3
Combine and Simmer
Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.
