Auria (Potato Curry . Dogri / Kashmiri Style) | How to make Auria (Potato Curry . Dogri / Kashmiri Style)

By Bethica Das  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • Auria (Potato Curry . Dogri / Kashmiri Style), How to make Auria (Potato Curry . Dogri / Kashmiri Style)
Auria (Potato Curry . Dogri / Kashmiri Style)by Bethica Das
  • Prep Time

    8

    Hours
  • Cook Time

    15

    mins
  • Serves

    4

    People

15

1

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.

Auria (Potato Curry . Dogri / Kashmiri Style)

Ingredients to make Auria (Potato Curry . Dogri / Kashmiri Style)

  • 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)

How to make Auria (Potato Curry . Dogri / Kashmiri Style)

  1. 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).
  2. Mix the potatoes with salt, turmeric powder and red chili powder.
  3. Heat oil in a pan and temper with the fennel seeds.
  4. Add the potatoes and fry till they are crisp and well browned.
  5. Take it off the fire & add the yoghurt. Give it a stir and bring it back to the fire.
  6. Cover and simmer on a medium flame for 2 minutes.
  7. Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.

Reviews for Auria (Potato Curry . Dogri / Kashmiri Style) (1)

Shelly Sharma6 months ago

Deliciously amazing!!!
Reply