THE TANGY CURD-SPUDS

(Our Play on Dahi Aloo / Yogurt Potatoes)

THE TANGY CURD-SPUDS

Ingredients: 500g Potatoes (boiled and cubed), 200g Greek yogurt (whisked), 1 tsp Sugar, 1 tsp Turmeric, 1 tsp Cumin seeds, 1 tsp Chili powder, 1 onion (diced), 1 tbsp Ginger-garlic paste...

Ingredients

  • 500g Potatoes (boiled and cubed)
  • 200g Greek yogurt (whisked)
  • 1 tsp Sugar
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Chili powder
  • 1 onion (diced)
  • 1 tbsp Ginger-garlic paste

Cooking Method

  1. The Architect Sauté onions until golden; add ginger-garlic and fry for 1 minute.
  2. The Bloom Add spices and a 20ml splash of water to form an aromatic paste.
  3. The Marriage Toss in potatoes; stir-fry for 2 minutes then turn heat to lowest setting and whisk in the yogurt.
  4. The Final Flourish Garnish with fresh coriander and pomegranate seeds.

Cuisine: Indian

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