MINT YOGURT POTATOES RECIPE

INGREDIENTS FOR MINT YOGURT POTATOES

Small sized potatoes – 500 gms
Yogurt – 1 cup
Ginger – garlic paste – 2 tsp
Fresh cream –1 cup
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Oil – 3 tbsp
Mint leaves powder – 1 tsp
Green chilies – 3 [chopped]
Salt to taste

METHOD OF MINT YOGURRT POTATOES

Boil the potatoes in salted water. Peel and cut into small pieces and keep aside. Heat oil in a pan and fry the ginger garlic paste till a fine aroma rises. Add turmeric powder, chopped green chilies, cumin seeds powder and salt and fry for another 2 minutes.
Add yogurt and cook for 2 minutes in low flame. Add 3 tbsp of water, bring the mixture to boil and then add the potato pieces. Cook on low flame cover the pan with a lid.
Till all the water evaporates and the gravy has soaked into the potatoes. Sprinkle the mint leaves powder and serve hot with parathas.