I didn’t really intend to post this dish, considering it was just a variation of this, but a few stray photos made me decide otherwise. The colour was so pleasing - all orange and yellow, just like the pictures and photos we see of sunshine - I couldn’t let it go.
Here’s how you make it:
Baby potatoes, scrubbed, halved – 200 gm
Curds/Yoghurt – 1 cup (and a little more, if you want)
Carrots (tiny, scrawny) – 5, cut into eighths
Ginger – garlic paste: 1 tbsp
Onion – 1 big, chopped
Tomato – 2 medium, quartered
Red chilli powder – 1 tsp
Turmeric – ½ a tsp
Salt – to taste
Bay leaves – 2
Garam masala/Curry powder – 1 -2 tsp
Coriander/cilantro – to garnish
Beat the curds. Mix potatoes, carrots, curds, salt, ginger-garlic paste, onion, chilli and turmeric. Let it keep for an hour.
Then, heat half a cup of water in the pressure cooker/pan. Add tomatoes and bay leaves. Cook till the tomatoes are soft.
Add the potato mixture, close the pressure cooker, and once the steam emerges from the vent, put the weight on it. After it hisses once, put it on simmer and cook for about 10 minutes.
*The cooker will hiss a couple of times but don’t switch it off in a hurry. (For those using pans, I would recommend a little more water and simmering the dish with a lid on.)
Once the steam escapes on its own (without you fiddling with the weight), remove the weight, check the consistency of the gravy and cook down till it’s as thick as you like.
*You can crush a few pieces of the potato in the gravy to thicken it.
Finally, add the curry powder. Check the seasoning and adjust it to your taste.
Finish off with a garnish of coriander leaves. Goes well with rice and breads.
This dish had a mildly sweetish taste, maybe from a combination of the fresh curds, the onion and the carrot. I didn’t intend it to, but there it was! Neither The Spouse nor The Cousin found any proof in it of them being guinea pigs in an oil-free experiment but simply lapped it up!
For the non-vegetarians, there’s a bonus in today’s post. It’s Herby Fried Chicken! You can use green chillies, coriander and mint or just the two herbs or just coriander without the green chillies, or just the mint, or … well, you get the drift.
Chicken, cut into medium-sized pieces – 1 kilo
Onions – 3 big, chopped
Coriander/cilantro – chopped, 1 cup
Ginger-garlic paste – 2 tbsp
Salt, to taste
Turmeric – 1 tsp
Chilli powder – 1-1/2 tsp
Garam masala/curry powder – 2 tsp
Oil – 2 tbsp
Smear the chicken pieces with the ginger-garlic paste, salt, chilli powder and 1 tsp of curry powder.
Place the chicken in a pan and boil it – you won’t need to add any water, but if you fear it will stick to the pan, you can add some.
Halfway through the boiling, start frying the onion in another pan, on a slow fire. Let them brown.
Add the chillies and some of the herbs now, if you’re using them.
Once the chicken’s boiled (it took about 15 minutes) and there’s no water left in it, transfer it to the other pan containing the onion. (Of course, the onion have to have fried well by now, and it’s still a slow fire.)
Mix the chicken and onion well, fry for a few minutes and leave it alone, just checking now and then to see that it doesn’t burn. The chicken gets darker and crispier the longer it stays.
Finish off with a sprinkling of the rest of the herbs, the rest of the curry powder, stir once more and take it off the heat. The crisped onions and herbs make a great mix with the rice but in one of those quirky twists of taste, The Spouse likes to savour this with tomato sauce!
I’m sending these dishes off to Kalyn’s Weekend Herb Blogging, hosted this week by Anna of Anna’s Cool Finds.
Weekend Herb Blogging Curds/Yoghurt Vegetarian Potatoes Chicken Carrot