{"id":24084,"date":"2017-06-20T23:22:25","date_gmt":"2017-06-21T03:22:25","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=24084"},"modified":"2017-07-16T08:07:37","modified_gmt":"2017-07-16T12:07:37","slug":"potato-masala-potato-in-yogurt-gravy","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/potato-masala-potato-in-yogurt-gravy\/","title":{"rendered":"Potato Masala- Potato in Yogurt gravy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24085\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala-or-Potato-in-Yogurt-gravy.jpg\" alt=\"Potato Masala or Potato in Yogurt gravy\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala-or-Potato-in-Yogurt-gravy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala-or-Potato-in-Yogurt-gravy-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Boiled and pan fried potatoes cooked in a flavorful yogurt gravy, vegetarian delicacy&#8230;<\/p>\n<p>Every time I try a new vegetarian dish, I\u00a0fall more in love with the vegetarian food world. Even though I make non-vegetarian dishes on a daily basis, I do appreciate and enjoy many\u00a0vegetarian dishes, especially Kerala dishes. For the last few days, I&#8217;d been trying new vegetarian dishes and now I&#8217;m tempted to try more. So, stay tuned for some vegetarian madness on my blog.<\/p>\n<p>In this dish, small potatoes are first boiled in water and then pan fried. A flavorful gravy was made with onion, tomatoes, Indian spices and yogurt. Potatoes are allowed to cook in the gravy till they absorbed the gravy and was well incorporated. A tasty vegetarian potato dish that can be served with rotis or rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24086\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala.jpg\" alt=\"Potato Masala\" width=\"406\" height=\"312\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala.jpg 406w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala-260x200.jpg 260w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala-64x50.jpg 64w\" sizes=\"auto, (max-width: 406px) 100vw, 406px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/06\/Potato-Masala-or-Potato-in-Yogurt-gravy.jpg\" \/>\n<div class=\"item ERName\">Potato Masala- Potato in Yogurt gravy<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Potatoes, small- 10 (if using big ones, use 5 and quarter them)<\/li>\n<li class=\"ingredient\">Oil- 3 tbsp, for pan frying potatoes<\/li>\n<li class=\"ERSeparator\">[b]For making Gravy[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Cardamom whole- 2<\/li>\n<li class=\"ingredient\">Cloves- 2<\/li>\n<li class=\"ingredient\">Bay leaves- 2<\/li>\n<li class=\"ingredient\">Onion, chopped small- 1<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 3, medium sized<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- a few pinches<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Beaten Yogurt- 1\/2 cup (not sour)<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handfuls<\/li>\n<li class=\"ingredient\">Dried Fenugreek leaves- 1 tsp ( or use dried oregano)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I used small potatoes, if using big ones- quarter the potatoes.<\/li>\n<li class=\"instruction\">Cook the potatoes in boiling water till they have turned slightly soft- do not over cook them.<\/li>\n<li class=\"instruction\">Drain the water and let cool down a bit.<\/li>\n<li class=\"instruction\">Half the small potatoes (if using small potatoes).<\/li>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add 3 tbsp oil. Place the halved potatoes on the oil and pan fry till golden brown in color.<\/li>\n<li class=\"instruction\">Transfer to a plate lined with kitchen paper towel. Keep aside.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add 1 tbsp oil and let it turn hot.<\/li>\n<li class=\"instruction\">Add whole cardamom, cloves and bay leaves, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add onion, season with salt and saute for a few minutes.<\/li>\n<li class=\"instruction\">Add ginger garlic paste, saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add tomatoes, cook till mashed up.<\/li>\n<li class=\"instruction\">Add Kashmiri chili powder, turmeric powder, cumin powder, coriander powder and salt. Combine well and cook for a few seconds.<\/li>\n<li class=\"instruction\">Add water, combine well.<\/li>\n<li class=\"instruction\">Add yogurt that&#8217;s beaten well using a whisk (this is to prevent curdling), combine well and let gravy come to a slight boil.<\/li>\n<li class=\"instruction\">Add pan fried potatoes. combine well and cook covered for a few minutes.<\/li>\n<li class=\"instruction\">If you want more gravy, you could add some more water to thin down the gravy and cook for a few minutes.<\/li>\n<li class=\"instruction\">Add chopped cilantro and dried fenugreek leaves, combine well and cook for a minute.<\/li>\n<li class=\"instruction\">If you don&#8217;t have dried fenugreek leaves, add dried oregano instead.<\/li>\n<li class=\"instruction\">Remove the pan from the heat, keep covered for a few minutes.<\/li>\n<li class=\"instruction\">Serve along with roti or rice and enjoy.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You can replace potatoes with paneer, hard tofu, cauliflower, boiled eggs etc.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Boiled and pan fried potatoes cooked in a flavorful yogurt gravy, vegetarian delicacy&#8230; Every time I try a new vegetarian dish, I\u00a0fall more in love with the vegetarian food world. Even though I make non-vegetarian dishes on a daily basis, I do appreciate and enjoy many\u00a0vegetarian dishes, especially Kerala dishes. For the last few days, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":24086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,330,18,336],"tags":[168,196],"class_list":["post-24084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-cuisine","category-potato-by-ingredient","category-vegetarian","category-yogurt-by-ingredient","tag-potato","tag-yogurt","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=24084"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/24086"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=24084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=24084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=24084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}