Auria / Potato Curry ( Dogri / Kashmiri Style)
5 July, 2018
4 from 1 vote
Served As Lunch
Auria is a Dogri style potato curry cooked in yogurt and mustard gravy with some spices for flavouring. The gravy is so delicious. It could be paired with any kind of roti or plain rice.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine Kashmiri
Recipe Category Vegetarian
Servings 2
Ingredients
- Potatoes ... 2 large
- Yogurt .... 1 cup
- Red chilli powder .. 1 tsp
- Turmeric powder ... 1/2 tsp
- Mustard powder ...... 1 tbsp
- Salt ...................... to taste
- Fennel seeds ....... 1/2 tbsp
- Mustard oil ........ 3-4 tbsps
- Coriander leaves .... 1 tbsp
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Instructions
- Whisk together the yogurt and mustard powder. Set it aside for ten hours to ferment.
- Boil the potatoes. Peel and cut them into cubes.
- Add turmeric, red chilli powder and salt to the potatoes.
- Heat oil in a pan and bring it to a smoking point. Allow it to cool a bit.
- Add the fennel seeds and when they give out an aroma tip in the potato cubes.Stir fry until they change the colour.
- Remove the pan from fire and stir in the mustard and yogurt mix. Stir immediately to avoid curdling.
- Bring the pan back on the fire and simmer on low flame for a couple of minutes. Garnish with coriander leaves and serve.
Recipe Tags aloo curry kashmiri cuisine potato vegetarian
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