Potato Curry With Yogurt Gravy

INGREDIENTS:
Recipe for 4 servings:

• 2 large boiled potatoes
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
•  
• 2 teaspoons gram flour or all purpose
• 1 bay leaf
• 4 tablespoons yogurt
• 1 teaspoon grated ginger
• 1 teaspoon fine chopped green chilly
• 1 tablespoon coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/4 cup chopped cilantro
• 1 1/2 cups of water

Method

• Boil the potatoes until they are tender.
• Peel and cut them in bite size pieces.
• Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
• Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
• Add the cumin seeds. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
• Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
• Add the potatoes and let it cook for 2-3 minutes.
• 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 liking.
• Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

Suggestions:
Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.