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Auria / Potato Curry ( Dogri / Kashmiri Style)
Shobha Keshwani
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.
4
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Kashmiri
Servings
2
Calories
310
kcal
Equipment
Glass Battery Operated LED Flameless Candles with Remote
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer
Compact Masticating Slow Juicer, Cold Press Juice Extractor
Stainless Steel Garlic Mincer Crusher
Ingredients
1x
2x
3x
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
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.
Notes
Also Read:
Kashmiri Dum Aloo
Kashmiri Chicken (Murgh)
Chaman Qaliya
Nutrition
Calories:
310
kcal
Carbohydrates:
45
g
Protein:
10
g
Fat:
11
g
Saturated Fat:
3
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Cholesterol:
16
mg
Sodium:
1235
mg
Potassium:
1153
mg
Fiber:
6
g
Sugar:
8
g
Vitamin A:
157
IU
Vitamin C:
43
mg
Calcium:
203
mg
Iron:
3
mg
Keyword
aloo, curry, potato recipe, vegetarian recipe
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