Step-by-Step Instructions

1. 1.Heat Mustard Oil

   Pour 3 tablespoons of mustard oil into a heavy-bottomed pan and heat on medium-high flame for 2-3 minutes until the oil just starts to smoke. This removes the raw smell and brings out the authentic flavor.

2. 2.Add Cumin Seeds

   Reduce the heat to medium and add 1/2 teaspoon cumin seeds. Let them splutter for about 30 seconds until aromatic.

3. 3.Add Potatoes and Spices

   Add 500 grams of potato chunks to the pan. Sprinkle 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Sauté for 3-4 minutes until the potatoes are well coated and slightly golden.

4. 4.Simmer Potatoes

   Add 1 cup of water and salt to taste. Cover and cook on low heat for 10-12 minutes until the potatoes are just tender but not mushy.

5. 5.Add Yogurt

   Lower the flame and slowly add 250 grams of whisked yogurt, stirring continuously to prevent curdling. Cook for 5-6 minutes, stirring gently, until the gravy thickens and oil starts to separate at the edges.

6. 6.Final Simmer and Garnish

   Simmer uncovered for another 3-4 minutes until the potatoes absorb the flavors and the gravy reaches a creamy consistency. Garnish with 2 tablespoons of chopped fresh coriander leaves and serve hot.