Auria / Potato Curry ( Dogri / Kashmiri Style)

Name: Auria / Potato Curry ( Dogri / Kashmiri Style)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

Shobha Keshwani

5 July, 2018

4 from 1 vote

Served As Lunch

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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.

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

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

Shobha Keshwani

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