Potatoes in spicy yogurt gravy

The potatoes.
Spicy potatoes in yogurt gravy.

Tonight, I made this dish from the Indian state of Punjab, originally called Amritsari aloo.
For this you will need:
3 potatoes, boiled
1 1/2 teaspoon red chilli powder
3/4 teaspoon garam masala
2 cups yogurt
3/4 teaspoon cornflour
About 20-25 chopped mint leaves
1 heaped teaspoon coriander powder, dry roasted
on a pan
oil
salt to taste
TO BE GROUND INTO PASTE
3 onions, chopped and boiled
3 green chillies
3 tablespoons cashewnuts
1 inch piece ginger
9 cloves garlic
salt to taste
METHOD
Cut each potato into 4 parts and deep fry in oil till golden brown.
Fried potato
Fried potato

Then fry the previously prepared onion paste on a non- stick pan in oil till the oil starts leaving the sides.
Add the chilli powder, garam masala and the roasted coriander powder to the paste and fry again for 1 minute.
In a bowl, mix the curd, cornflour and mint leaves.
Add this to the fried paste along with the potatoes and salt and cook for about 4-5 minutes.
It's cooking!
It’s cooking!

Garnish with coriander leaves and serve hot!
Potatoes in spicy yogurt gravy.
Potatoes in spicy yogurt gravy.

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