Potatoes In A Yogurt Sauce Food

BAKED POTATO WITH YOGURT SAUCE

Steps:

• Preheat the oven to 225°C (approximately 425°F). Rinse the potatoes and pat dry. iIndividually wrap potatoes in foil and cook on a baking sheet in the oven for 60-70 minutes.
• Meanwhile, halve, core and rinse bell peppers. Cut bell pepper halves into small cubes. Cut chile peppers lengthwise, remove the seeds, rinse and dice finely. Mix with vegetable oil.
• Peel the onion and chop. Halve avocados, remove pits, and puree the pulp with the finely diced onion, vinegar and yogurt. Season with salt and pepper. Rinse chives, shake dry and cut into thin rings.
• Mix chives and vegetables with avocado sauce. Unwrap potatoes from foil, cut crosswise and squeeze until they open up slightly. Sprinkle with salt. Serve baked potatoes with avocado sauce and mint or chives.

POTATOES IN YOGURT

Steps:

• Place a skillet on medium heat and heat the oil/ghee in it.
• When heated, add the minced ginger, and then the chopped onion.
• Saute for a minute.
• Add the potato cubes and fry for a while.
• Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
• Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
• Fry for 2-3 minutes.
• Add the yogurt/curds to the potato mix, and then add the water.
• Mix well and bring it to a boil.
• Remove from the flame and garnish with the corriander.
• Serve hot.

POTATOES IN A YOGURT SAUCE

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.

GRILLED POTATOES WITH CHIPOTLE YOGURT

Steps:

• For the chipotle yogurt sauce: Combine the yogurt, cilantro, mint, lime juice and chipotle in a medium bowl and season with salt. Mix until well blended. Place in fridge until ready to use.
• For the potatoes: Combine the potatoes, thyme and garlic in a large pot with water covering the potatoes by 2 inches. Season the water with 1/2 cup kosher salt. Bring the potatoes to a simmer and cook until just tender, 5 to 8 minutes. Drain and allow to cool to room temperature.
• Preheat the grill to medium-high. Thread the potatoes on skewers with a bay leaf at each end, if using. Drizzle with the extra-virgin olive oil and sprinkle with salt. Grill the potatoes until charred on both sides, about 2 minutes per side. Serve with the chipotle sauce and garnish with additional cilantro.

POTATOES IN THICK YOGURT GRAVY

Steps:

• add enough water to the potatoes and boil them until soft.
• let it cool do not drain the excess water.
• in a wok heat oil and add the cumin seed .
• when it splutters add the curry leaves and the chopped tomatoes.
• When the tomatoes are done add the green chili paste, coriander powder and the red chili powder.
• Fry for a minute.
• Add in the sugar, peanut powder and gram flour. Stir and gently beat in the curd.
• Add salt and the potatoes with the water. Boil until the gravy is thick.
• Sprinkle chopped coriander leaves.
• Serve with thin chapattis.

YOGURT & SPICE CRUSTED ROAST POTATOES

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.