Time to cook
A comforting and creamy potato (aloo) curry made with yogurt, spices, and a tempering of mustard seeds and curry leaves, originating from North Indian cuisine.
Red Chilli Powder
Rinse and cook the potatoes until fully done.
Let them cool, peel, crumble, and set them aside.
In a separate bowl, whisk fresh curd (yogurt) until smooth.
Add besan (gram flour) to the curd, pour in water and whisk the mixture until it's completely smooth, ensuring no small lumps of gram flour remain.
Finely chop the onions, tomatoes, ginger, garlic, and green chilies.
Heat oil and add cumin seeds.
Fry until they crackle and change color on low heat.
Add finely chopped onions and sauté on low to medium-low heat until they turn translucent and soft.
Stir in finely chopped ginger, garlic, and green chilies; sauté for about 30 seconds on low to medium-low heat.
Add curry leaves and asafoetida. Sauté for another 30 seconds on low to medium-low heat.
Add finely chopped tomatoes and sauté until they become pulpy, and you see oil leaving the sides of the mixture.
Add turmeric, red chili powder, and coriander powder; stir well.
Add boiled crumbled potatoes and sauté for about 2 minutes on low to medium-low heat.
Keep the heat low and add the curd and gram flour slurry.
Immediately stir and mix thoroughly.
Simmer the gravy for 8 to 10 minutes on low heat and add water if it gets too thick.
Season with salt and stir, then add garam masala.