Step 1: Prepare Potatoes

Boil 4 medium potatoes without salt until well cooked (about 2-3 whistles in a pressure cooker). Peel the skin and mash them roughly.

Step 2: Prepare Curd

Take 2 cups of curd in a bowl. Add salt to taste and whisk well until smooth.

Step 3: Combine Potatoes and Curd

Add the mashed potatoes to the whisked curd and mix thoroughly until well combined.

Step 4: Chop Aromatics

Finely chop 3-4 green chilies and a small piece of ginger.

Step 5: Prepare Tempering

Heat 1 teaspoon of coconut oil in a small pan over medium heat. Once hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of urad dal. Let the mustard seeds splutter and the urad dal turn light brown.

Step 6: Sauté Aromatics

Reduce the flame to low. Add the finely chopped ginger, green chilies, and a few curry leaves to the pan. Sauté until the green chilies are well cooked and the mixture is fragrant (about 1-2 minutes).

Step 7: Add Tempering to Curry

Pour the hot tempering mixture over the potato-yogurt curry. Mix gently.

Step 8: Garnish and Serve

Fry 2-3 red chilies in a little oil until crisp and place them on top for garnish. Serve the Classic Potato Yogurt Delight with white rice.

• Serve with white rice and pickle for best taste.

• Adjust salt and green chili according to your preference.

• Ensure ginger is finely chopped to avoid strong bites.