Dahyatle Batate/Potato in curd gravy

There are innumerable ways of cooking potatoes, right from a simple boiled potato, potato mash to jacket potatoes to our Indian potato subji in masala dosas’s & many more. Basically all I wanted to mention is that it is a versatile vegetable goes with anything & everything !!
Today I am posting a healthy nutritious yet yummy potato dish .Dahyatle Batate or Potatoes in curd gravy - potatoes cooked in mildly spiced yogurt gravy.
I really like the thick gravy texture & wonderfully sweet-spicy-tangy tastes blended together.
This goes well with rotis naans or plain white rice.

Ingredients:
3 medium potatoes boiled, peeled& cubed.
4-5 tsp curd or yogurt beaten
1/2 tsp red paprika powder (to enhance the color)
1-2 green chilies as per taste(finely chopped)
1 tsp freshly ground coriander seed powder
1/4 tsp turmeric powder
1 tbsp kasoori methi
1 tsp ginger
1 tsp cumin
1 tsp gram flour
1 1/4 cup water (approximately)
1/2 tsp sugar
1 tbsp oil
Salt to taste

Procedure

1. Mix ginger, paprika, turmeric, chopped chilies, coriander powder & sugar in beaten curd. Mix it thoroughly & keep aside.
2. Heat oil in a pan, Add cumin when it splutters, add the gram flour & stir till it turns golden brown.
3. Now add the curd mixture & stir continuously on a medium flame till the mixture starts leaving oil, it takes approximately 1 minute.
4. Add some water at this stage & allow it to cook for a minute or so. Stir continuously after adding the curd or else it curdles.
5. Add the cubed potatoes& stir well.
6. Boil & let it simmer for 5-6minutes, now add the kasoori methi & salt.(always remember to add salt at last when the gravi is curd based)
7. Let it cook for a couple of minutes adjust the consistency by adding water.
8. Serve hot with chappaties and plain rice.