• 2 large boiled potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 teaspoons besan (gram flour)
  • 1 bay leaf
  • 4 tablespoons yogurt
  • 1 teaspoon grated ginger
  • 1 teaspoon finely chopped green chilies
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon paprika
  • 1/4 chopped cilantro (hara dhania)
  • 1 1/2 cups of water
  • salt
  1. Boil the potatoes until they are tender.
  2. Peel and cube the potatoes.
  3. Mix the yogurt, ginger, green chillies, turmeric powder, coriander powder and paprika into a paste.
  4. Heat the oil in a saucepan.  Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan is golden-brown.
  5. Add the yogurt paste and stir for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
  6. Add the potatoes and let it cook for 2-3 minutes.
  7. Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your preference.
  8. Add the cilantro and salt and continue to cook for a few minutes. Serve with any Indian bread.