Alu ki sabzi / potato curry / urulai kuruma

My neighbour Mrs.Mamta Jain gave me one of these variation of alu sabzi which i tried and like to share with you all.

Potatoes - 4 peeled and cut into cubesyoghurt - 1 cupchilli powder - 1 tspcoriander powder -1 tspsalt - to tasteturmeric powder - 1 tspcumin powder - 1 tspgram flour ( besan ) - 1 large tsp oil - 2 to 3 tspmusturd seeds - 1 tspfennel seeds - 1 tspnigella seeds - 1 tspcumin seeds - 1 tspbay leaf - 1cinnamon stick - 2

Method of prepation:

Take youghurt in a mixing bowl and add chilli powder,turmeric powder,corriander powder,salt,cumin powder and mix well so that there are no lumps formed and keep aside.Heat a kadai and add oil, when hot add the musturd seeds,cumin seeds,fennel seeds,nigella seeds,bay leaf and cinnamon stick and saute well till they splutter.Now lower the heat and add the yoghurt mixture kept aside and stir till it comes to boilAdd the potatoes peeled and cut into cubes into the boiling yogurt mixture and stir weelpour a cup of water and close the kadai with a lid and cook for 8 to 10 mins which allows the potatoes to absorb the spicy yogurt mixture.Garnish with celantra leaves and serve.

serving suggestion:

Can be served with chappatis, rotis,naans.

Best with puris ( my preference)