1. Boil the potatoes and pierce them with a toothpick or a fork. Whip the yoghurt. 2. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside. 3. Heat butter, add asafoetida, mix in the yoghurt and stir thoroughly. 4. Add rest of the ingredients, except the parsley and sauté for 2 minutes. Sprinkle a little water while sautéing the ingredients. 5. Cook for 5 minutes and add more water if gravy is too thick. 6. Sprinkle with finely chopped parsley and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
