Ginger Potato in Curd

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  • Food Type: Vegan

Recipe Type


 Cuisine By Region


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  • Boiled Potato – 250 grams (Small sized)
  • Oil – 4-5 tablespoon
  • Hing (Asafoetida) –a pinch
  • Bay leaves – 2-3 leaves
  • Cumin seeds –1 teaspoon
  • Red Chilli powder – 1 tablespoon
  • Cumin powder – ½ tablespoon
  • Coriander Powder – 1 tablespoon
  • Sauf (Fennel powder) – ½ tablespoon
  • Curd – 3-4 tablespoon
  • Garam Masala Powder ½ tablespoon
  • Grated coconut – 2 tablespoon (Optional)
  • Salt – As per your taste
  • Green Coriander leaves – 2 tablespoon chopped


1. Peel off the boiled potatoes and keep aside.
2. Heat oil in a pan and fry the boiled potatoes till they turn light brown. Take them out in a bowl.
3. Add all the dry spices in the bowl containing fried potatoes – red chilli powder, cumin powder, coriander powder, fennel powder, garam       masala powder and curd and mix well. Leave it to marinate for 30 mintues.
4. After the potatoes are marinated, Heat the remaining oil in the pan and put hing, cumin seeds and bay leaves. Let the cumin splutter and then you pour the marinated potato along with the masala. Add the grated coconut and salt and mix. Put a lid on and cook the masala on low flame for about 10 mintues…….Keep stirring in between or it may burn.
5. Garnish it with Chopped coriander leaves and serve.

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