Potatos In Yogurt And Methi Sauce Recipes

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POTATOES IN A YOGURT SAUCE



Potatoes in a Yogurt Sauce image

Make and share this Potatoes in a Yogurt Sauce recipe from Food.com.

Provided by edibletrain

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 new potatoes
1 1/4 cups yogurt, I like high fat Greek yogurt
1 1/4 cups water
1/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons olive oil
1 teaspoon whole cumin seed
1 tablespoon fresh coriander, chopped (cilantro)
2 fresh green chilies, sliced, and seeded
1 fresh coriander sprig (optional)

Steps:

  • 1. Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
  • 2. Mix together yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside.
  • 3. Heat the oil in a medium saucepan and add whole cumin seeds. cook for a minute or two.
  • 4. Reduce the heat, stir in the yogurt mixture and cook for about 3 minutes over a medium heat. If you do not let it cool down enough the yogurt will curdle, this is fine but it ruins the texture.
  • 5. Add the fresh coriander (cilantro), green chilies, and potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.

Nutrition Facts : Calories 482.4, Fat 5.7, SaturatedFat 2.1, Cholesterol 9.9, Sodium 659.2, Carbohydrate 97.6, Fiber 12.8, Sugar 10.2, Protein 13.8

POTATOS IN YOGURT AND METHI SAUCE



Potatos in Yogurt and Methi Sauce image

This potato dish is very creamy with a hint of methi flavor, good side dish for spicy pulaos or indian flat breads. It can also be used as a filling in sandwich wraps. Spinach can be substituted for methi leaves.

Provided by Neelakumari

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -8 small potatoes
2 tablespoons fenugreek leaves
4 tablespoons fresh yogurt
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon oil
1/2 teaspoon mustard seeds
3 dried red chilies
curry leaf

Steps:

  • Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender.
  • Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy.
  • Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt.
  • Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes.
  • Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat.
  • Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving.
  • Add the remaining 1 tbs yogurt to it just before serving.

Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.9, Sodium 37.1, Carbohydrate 48.8, Fiber 6.4, Sugar 4.5, Protein 6.5

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