Thursday, September 16, 2010


Another in the Pahadi food series - this is another seriously tasty yogurt-based curry!

Here I've made the dish with potatoes and peas. You could also use just potatoes, or cauliflower and peas, or garbanzo beans.


4 Potatoes, diced, cooked
1/2 cup Peas, cooked
1/4 tsp Asaoefida
2 tbsp Ghee/ Clarified Butter OR Oil + more for seasoning
1 tsp Cumin
1 tsp Coriander Powder
1 tsp Red Chilli powder
1 cup Plain Yogurt
3 Cardamom, powdered

Beat the yogurt well and keep aside.

Heat the ghee in a pan. Add the cumin, coriander powder, red chilli powder and yogurt. Continue stirring until it reaches a boil. When slightly thick, add the cooked vegetables and add more ghee (be generous!), and powdered cardamom. Cook for a few minutes until everything combines. Remove from heat and serve warm with cooked rice.


Satya said...

curry looks delicious ,love the ingredients used for the gravy ...yummy


Priya said...

Such a droolworthy gravy, very tempting and delicious..

Kulsum@JourneyKitchen said...

Now I'm loving this series of Pahadi food. I make this all the time infact I Love vegetables cooked in yogurt. But instead of hing I use onions and garlic!

Arundathi said...

@ Satya - Thanks

@ Priya - Thank you

@ Kulsum - that sounds great. i love pahadi food too!

♥Sugar♥Plum♥Fairy♥ said...

This is seriously delicous, wud love to try !!1
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