Potatoes in yogurt gravy

It is unusual to have temperatures in the mid 40 to 50s this time of the year. Two years back I was shoveling 10 inches of snow from our drive way. And although I  do like snow and the idea of white Christmas  it is  nice to have  days like this in December. But it is still very cold outside and a good excuse to cook fried food, like poori and sabzi. I made this potato vegetable that my nani (grandmother) used to make on special occasions. To go along with it she always made dal poori which was delicious. I truly enjoyed eating poori and sabzi after a very long time!

Here is the recipe

Ingredients

2 large potatoes boiled and cubed

1 ½ cup yogurt

1 tbsp. chickpea flour (besan)

1tsp mustard seeds

1tsp cumin seeds

2-3 black cardamom

2-3 cloves

1tsp fennel seeds

2 green slit green chilies

2-3 whole red chilies

1 tsp. turmeric

½ tsp. asafoetida

1 sprig curry leaves

1 tbsp. kasoori methi

1/4 cup chopped sweet peppers or bell pepper

Salt to taste

1 tbsp. oil

Method

Heat some oil in a pan and add mustard seeds, cumin, fennel, cardamom, cloves, green and red chilies and asafoetida. Once the seeds splutter, add turmeric and potatoes. Stir for 2-3 minutes until potatoes are well coated with the spices. Add a cup of water and cook for another 3-44 minutes then whisk the yogurt very well with the chickpea flour and gradually add it to the potatoes. Stir continuously for 2-3 minutes until it comes to a boil.. Add salt, kasoori methi, sweet peppers and curry leaves. Cook for another 5-10 minutes. Garnish with cilantro. I like to add a final tempering of ghee cumin seeds, asafoetida and red chilli powder, just before serving.