This tangy dish is made by cooking boiled potatoes in yogurt sauce.
- 2 large potatoes boiled, peeled and chopped roughly
- 2 tbsps cooking oil
- 1 tsp cumin seeds
- 1 pinch of asafetida
- ½ tsp turmeric powder
- 1 tsp red chili flakes
- 2 cups thick butter milk
- 2 green chili finely chopped
- Salt to taste
- ½ tsp black pepper powder
- Chopped cilantro leaves to garnish
- Heat the vegetable oil in a small pan and add the cumin seeds to it. When the seeds stop spluttering, add the asafetida, red chili flakes, turmeric powder and green chili chopped. Mix and immediately add mashed potato.
- Cook for 2-3 minutes and add buttermilk. Stir vigorously to avoid curdling. Simmer for about 5-6 minutes.
- Mix in salt and black pepper powder. Take out in a dish.
- Garnish with chopped cilantro.
- Serve hot with any other Sabji and hot Paratha or Poori.
- Yogurt can be used to thicken sauces much like heavy cream, but you will need to add some starch to keep it from curdling. This is because yogurt lacks the fat of heavy cream. Whisk in 2 teaspoons of cornstarch or 1 tablespoon of flour to 1 cup of yogurt before adding to hot liquids. Whisk as it simmers and thickens, and never let it boil.
- To avoid separation when adding to hot liquids, make sure the yogurt is at room temperature.
- If the yogurt does separate during cooking, it is sometimes possible to fix it. Make a paste of 1 teaspoon cornstarch or 2 teaspoons all-purpose flour mixed with 2 tablespoon cold water. Stir paste into separated mixture and heat gently until it thickens and recombines.