Potatoes are an integral part of every cuisine. One of our family friends used to say that in their family irrespective of how many dishes are made for a family get together, the culinary skills of the hostess will be assessed based on how well the potatoes are prepared. In all the states of India potatoes are cooked in various forms, dry and curry. Each family has it’s favorite potato preparation.
The recipe requires potatoes to be deep fried. I used to deep fry the potatoes , till I got an air fryer. Frying the potatoes in air fryer reduces the oil consumption, and lesser calories with no compromise in the taste.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
serving
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- 10 potato Medium size
- 2 tablespoons oil
- 1 teaspoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon kashmiri chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon fennel seed powdered
- 500 milliliters curd
- to taste salt
- water
- coriander Fresh
Ingredients
For Garnishing :
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- Wash , peal and cut potatoes in half. Pierce the potatoes with a fork.
- Brush potatoes with oil or spray some oil and fry in an air fryer. If you do not have an air fryer you can deep fry the potatoes.
- While the potatoes are frying, in a pan heat a tablespoon of oil and ginger paste.
- Stir for 2 - 3 minutes till the ginger is light brown, add coriander powder , chili powder, powdered & turmeric and stir for a minute. Add 2 tablespoons of water and let it boil.
- Whip the curd and add to the spices.
- Add fried potatoes, salt and cook on slow flame.
- Add water if required to adjust the consistency of curry.
- Garnish with fresh coriander.
Goes well with Chole Bhature. Please refer:
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