Creamy Dahi Potato Curry

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the cumin seeds and mustard seeds, and let them splutter for a few seconds.

3.Add the finely chopped onion and sauté until it turns golden brown.

4.Stir in the slit green chilies and ginger-garlic paste, cooking for another minute until fragrant.

5.Add the cubed potatoes to the pan and mix well with the onion mixture.

6.Sprinkle in the turmeric powder, red chili powder, and salt, stirring to coat the potatoes evenly.

7.Pour in enough water to cover the potatoes, bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.

8.Once the potatoes are cooked, lower the heat and add the yogurt gradually, stirring continuously to prevent curdling.

9.Add the garam masala and chopped coriander leaves, mixing well to combine all the flavors.

10.Cook for an additional 5 minutes on low heat, allowing the curry to thicken slightly.

11.Serve hot with cooked rice, garnished with extra coriander if desired.