Potato Curry with Yogurt Gravy

This is one of my favourite curry from Manjula's Kitchen. The original recipe uses only Potato but we can use a variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes but the recipe for the gravy remains the same.

Ingredients:

• 2 large boiled potatoes
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• Pinch of asafoetida
• 2 teaspoons besan (gram flour)
• 1 bay leaf
• 4 tablespoons yogurt
• 1 teaspoon grated ginger
• 1 teaspoon finely chopped green chilies
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 chopped cilantro
• 1 1/2 cups of water

Method:

1. Boil the potatoes until they are tender.
2. Peel and cut them in bite size pieces.
3. Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
4. Heat the oil in a saucepan. Add the cumin seeds and asafetida.
5. 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.
6. Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
7. Add the potatoes and let it cook for 2-3 minutes.
8. 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. 
9. Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.