You are here: Home > Course > Main Course > Sabzis, Curries > Traditional Indian Subzis > Crispy Potato Vegetable in Mint Coriander Curd Gravy Crispy Potato Vegetable in Mint Coriander Curd Gravy by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Crispy-fried baby potato halves are bathed in a mouth-watering gravy of curds, flavoured with garam masala and a peppy mint-coriander paste. A dash of fresh cream added to the gravy enhances the mouth-feel, making the Crispy Potato Vegetable in Mint Coriander Curd Gravy a lusciously rich treat. Enjoy it hot and fresh, with your favourite rotis or puris . Crispy Potato Vegetable in Mint Coriander Curd Gravy recipe - How to make Crispy Potato Vegetable in Mint Coriander Curd Gravy Tags Semi-Dry SabzisTraditional Indian SabzisIndian PartyNon-stick Pan Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 6Makes 6 servings Show me for servings Ingredients For The Crispy Potatoes2 1/2 cups par-boiled baby potato halves oil for deep-fryingTo Be Ground Into A Smooth Mint-coriander Paste (using 2 Tbsp Of Water)1/2 cup chopped coriander (dhania)2 tbsp mint leaves (phudina)1 tsp cumin seeds (jeera)2 tsp lemon juice1 tbsp roughly chopped garlic (lehsun)1 tsp roughly chopped ginger (adrak)1 tsp chilli powderOther Ingredients1 tbsp oil1/2 cup finely chopped onions1/2 cup whisked curds (dahi)1/2 tsp garam masala salt to taste1 tbsp fresh cream Method For the crispy potatoesFor the crispy potatoesHeat the oil in a deep non-stick pan and deep-fry the potatoes till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.How to proceedHow to proceedHeat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the prepared mint-coriander paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the whisked curds, garam masala and salt, mix well and cook on a slow flame for 1 minute, while stirring continuously.Add the deep-fried potatoes and fresh cream, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.Serve immediately. Nutrient values per servingEnergy58 calProtein1 gCarbohydrates2.6 gFiber0.2 gFat4.4 gCholesterol0 mgVitamin A202.9 mcgVitamin B10 mgVitamin B20 mgVitamin B30.1 mgVitamin C5.4 mgFolic Acid1.7 mcgCalcium47.9 mgIron0.1 mgMagnesium0 mgPhosphorus0 mgSodium5.6 mgPotassium45.5 mgZinc0.1 mg