If you are looking for a rich and creamy curry for your rotis, here it is. I had some sour cream and Greek Yogurt sitting in my refrigerator and I wanted to use it to make a creamy curry for today’s lunch. I added potatoes but you can throw in any vegetables of your choice or even mixed vegetables. I hope you will like it. Here you go…
Preparation time:
No. of servings: 6
Spice level : 3.5 out of 5
Ingredients:
Medium size potatoes – 2Finely chopped onions – 1 cupTomato – 1Green chilies – 3Ginger – 1?Garlic – 1 cloveRed chili powder – 1 tspGaram masala - 1/2 tspCumin powder – 1/4 tspCoriander powder – 1 tspTurmeric powder – 1/4 tspBesan or chickpea flour – 1 tbspOil - 2tbspButter – 1 tbspSalt to tasteCashew nut – 2 tbspGreek yogurt – 1/2 cupSour cream – 2 tbspfew chopped CilantroMethod of Preparation:
Boil and peel potatoes and cut into big pieces.Heat a tbsp of oil in a pan and fry the cut potatoes till they browning on all the sides.Soak cashew nut in water for 15 minutes and grind along with 3 tbsp of milk.Heat oil in a pan and add onions and a little salt. Fry till they are translucent.Grind green chilies, ginger, garlic and tomato.Add the ground mixture to onions and cook it for a couple of minutes at medium heat.Add red chili powder, turmeric, garam masala, coriander and cumin powder. Cook for 4 to 5 minutes.Add the fried potatoes and mix well carefully without breaking them.Now beat the yogurt, sour cream and besan together to form a thick, creamy mixture.Add the yogurt mixture to the pan and combine well with the cooking gravy.Lower the heat and let it cook for 3 minutes.Add the ground cashew nut paste and mix well. Add some water and cook for a couple of minutes or till you get a desired consistency.Garnish with chopped cilantro leaves.
Serve hot with roti or rice.
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