Auria / Potato Curry ( Dogri / Kashmiri Style)
About Auria / Potato Curry ( Dogri / Kashmiri Style)
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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Recipe Time & More
Ingredients
- 2 Potato large
- 1 cup Yogurt
- 1 Red chili powder
- 1/2 tsp Turmeric powder
- 1 tbsp Mustard powder
- 1 tsp Salt or as per taste
- 1/2 tbsp Fennel seeds
- 3/4 tbsp Mustard oil
- 1 tbsp Coriander
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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 Notes
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Recipe Nutrition
Calories: 310kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 1235mg | Potassium: 1153mg | Fiber: 6g | Sugar: 8g | Vitamin A: 157IU | Vitamin C: 43mg | Calcium: 203mg | Iron: 3mg
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Shobha Keshwani
3 Comments
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This is delightful! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This is perfect! Can’t wait to taste it.