Potato Curry with Yogurt Sauce


2 large boiled potatoes
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
2 teaspoons besan (gram flour)
1 bay leaf
4 tablespoons yogurt
1 teaspoon grated ginger
1 teaspoon finely chopped green chilies
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon paprika
1/4 chopped cilantro (hara dhania)
1 1/2 cups of water


1. Boil the potatoes until they are tender.
2. Peel and cube the potatoes.
3. Mix the yogurt, ginger, green chillies, turmeric powder, coriander powder and paprika into a paste.
4. Heat the oil in a saucepan.  Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan is golden-brown.
5. Add the yogurt paste and stir for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
6. Add the potatoes and let it cook for 2-3 minutes.
7. Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your preference. 
8. Add the cilantro and salt and continue to cook for a few minutes. Serve with any Indian bread.