Indian Potato Curry with Yogurt Sauce Crepes
2 large boiled potatoes
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
2 teaspoons besan (gram flour)
1 bay leaf
4 tablespoons yogurt
1 teaspoon grated ginger
1 teaspoon finely chopped green chilies
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon paprika
1/4 chopped cilantro (hara dhania)
1 1/2 cups of water
Boil the potatoes until they are tender. Peel and cube the potatoes. Mix the yogurt, ginger, green chillies, turmeric powder, coriander powder and paprika into a paste.
Heat the oil in a saucepan. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan is golden-brown.
Add the yogurt paste and stir for about 2 minutes on medium heat until the paste starts leaving the oil from the sides. Add the potatoes and let it cook for 2-3 minutes.
Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your preference. Add the cilantro and salt and continue to cook for a few minutes.
Add the filling to your crepes!
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