Jain Style Potato Curry

Potato curry itself has it’s own attraction but during some festival time we can’t add onion and garlic in our curry and have to make it in pure vegetarian way. So I started to find out how to create awesome delicious curry without using onion and garlic. Jain style seems the best as they are pure vegetarian and don’t use onion and garlic in their food. I searched a lot and go through many recipe before making this dish. Inspired from all those dishes I try to create a new delicious potato curry without using onion and garlic and it turned out too good and now in my family fav list. I am sure you all will love Jain style potato curry too.

Preparation time : 15 minutes
Cooking time: 20 minutes
Serves :  4 

Ingredients : 
2 to 3 big potatoes peeled cut into  small cubes  you can also use baby potatoes 
¼  tsp fennel seed 
½ inch cinnamon
2 cardamom
3 to 4 clove
1 bay leaves
2 tbsp  finely chopped coriander
1 tbsp  fried masala powder ( take equal amount cumin, coriander, 2 bay leaves , 2 red chilly, 4 cardamom, 1 inch cinnamon, 6 cloves , dry roast them and make a 
fine powder. You can store this masala in an air tight container for further use.)
1 ½  cup yogurt
½  tsp besan / bengal gram powder
1 tsp sugar 
¼  tsp mango powder
½  tsp red chilly powder  or to taste
½ tsp kashmiri chily powder
1 tsp turmeric powder
½  tsp coriander powder
¼  tsp hing / asefitida 
½  tsp garam masala powder 
1 ½  tsp ghee / clarified butter
1 tbsp fresh cream
½  cup oil
Salt to taste



Methods Of Cooking: 

In a bowl mix yogurt, fried masala powder, sugar, mango powder,sugar, red chilly powder, kashmiri red chilly powder, ½ tsp turmeric powder, coriander powder, hing(asefitida), salt . Mix well and keep aside. Heat oil in a pan. Now add the potatoes with salt and turmeric powder. Fry the potatoes till they are well fried and golden in color. Keep aside the fried potatoes. Add oil in the pan . Add fennel seed, bay leaves and whole garam masala. When you get the fried smell of the fennel add the chopped coriander leaves. Fry then add the yogurt mixture. Stir and cook for 2 minutes. Then add the fried potatoes. Mix with the masala. Stir and cook for a minutes. Then add a liitke more than half cup of water. Mix well. When the gravy is almost dry add ghee and garam masala and fresh cream. Mix well. Garnish with freshly chopped coriander and drops of cream. Serve hot with roti, chapati, paratha , naan.

Happy Cooking!