Name: Auria (Potato Curry . Dogri / Kashmiri Style) recipe by Bethica Das at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 4
Ingredients: 3 medium size potatoes, boiled & cubed; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; salt to taste; 3 tbsp. mustard oil; 1 tsp. fennel seeds; 1 tbsp. mustard powder; 1 cup yoghurt; coriander leaves to garnish (opt)

ABOUT Auria (Potato Curry . Dogri / Kashmiri Style) RECIPE

Dogri cuisine is still not come out in the open and is not made popular yet. But there are few really amazing dishes that one needs to try. So here is a very delectable dish where the potatoes are cooked in a yoghurt-mustard gravy. It has very few spices and is a no onion, garlic or ginger curry. You can have it with any type of rice like pulao, khichdi or Indian bread.

Ingredients Serving: 4

3 medium size potatoes, boiled & cubed
1 tsp. red chili powder
1/2 tsp. turmeric powder
salt to taste
3 tbsp. mustard oil
1 tsp. fennel seeds
1 tbsp. mustard powder
1 cup yoghurt
coriander leaves to garnish (opt)

Instructions

In a bowl, mix the yoghurt and the mustard powder. Keep aside for a few hours to ferment. (Traditionally it is fermented for 8-10 hours).
Mix the potatoes with salt, turmeric powder and red chili powder.
Heat oil in a pan and temper with the fennel seeds.
Add the potatoes and fry till they are crisp and well browned.
Take it off the fire & add the yoghurt. Give it a stir and bring it back to the fire.
Cover and simmer on a medium flame for 2 minutes.
Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.

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