Potatoes marinated in a spicy mustard paste & cooked in yoghurt.
Ingredients
- 3 large potatoes – boiled
- 2 tsp sarson (mustard seeds)
- 3-4 green chillies – deseeded & chopped
- ½ cup dahi (yoghurt)
- salt to taste
- a pinch of haldi
- 2 whole, dry, red chillies
- ½ tsp garam masala
- a pinch of swugar
- 2 tsp oil
Instructions
- Boil potatoes in salted water. Remove from water & cool.
- Peel potatoes & cut each potato lengthways into 6-8 finger shaped pieces.
- Grind mustard seeds & green chillies to a paste.
- Add the paste to the dahi. Add ½ tsp salt & a pinch of haldi.
- Marinate the potatoes in this yoghurt paste at least 1 hour or more. You may keep it aside till serving time.
- At serving time, heat a non-stick kadhai or a pan. Add oil.
- Add the marinated potatoes along with the curd. After 2 minutes, add the boiled peas.
- Stir fry on low flame till the curd is almost dry. Add whole, red chillies.
- Add garam masala & a pinch of sugar. Serve hot.