Here is how Potato Yogurt Curry might help you in weight reduction
Weight administration needs fixed efforts. If you are somebody making an attempt to shed some extra kilos then you need to all the time be on your toes. Watching your calorie consumption and likewise sticking to a balanced eating regimen is the secret to an effective weight reduction routine. It becomes really hectic to strike that proper steadiness between style and well being and therefore, we need to find an in-between solution where taste meets health.
Don’t fear it is not tough in any respect. You simply want to choose the suitable substances. Like Proteins! As you already must be knowing, protein is the building block of cell and is answerable for repairing the broken tissues and muscle tissues. It is usually a super-powerful nutrient that helps in inducing satiety and stimulates weight loss. Due to this fact, consuming a high-protein eating regimen will assist you to in reducing weight successfully


Potato Yogurt Curry
Potato Yogurt Curry

Before you jump to Potato Yogurt Curry recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to potato yogurt curry recipe. You can cook potato yogurt curry using 9 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Potato Yogurt Curry:
  1. Take 5 medium-sized boiled potatoes
  2. Prepare Salt
  3. Use 1 tbsp turmeric
  4. Take 2 tsp red chilly powder
  5. Provide 1 cup water
  6. Get 1 1/3 cup plain yogurt
  7. Prepare 1 Asafoetida
  8. Prepare 1 cumin seed
  9. Use 3 tbsp sunflower/mustard seed/olive oil
Instructions to make Potato Yogurt Curry:
  1. Roughly crush the potatoes in the cooking utensil
  2. Submerge the potatoes with water completely. Water level should not be more than half a centimeter above the potatoes
  3. Add salt and red chilly powder/flakes to taste. Doesn't have to be too stringent with the quantity of ingredients.
  4. Add turmeric such that the water solutions looks bright yellow.
  5. Add a pinch of Asafoetida (Heeng - in hindi). If you love it you can add another but over doing it will spoil the overall taste. So stick to one pinch of it.
  6. Keep the cookware on the stove till the water starts to evaporate. When it does add yogurt slightly more than the water added.
  7. Stir till the mix comes to a boil. Taste the soup. And add salt, red chilly powder/flakes to taste and turmeric for bright yellow color.
  8. Turn off the heat and keep the soup/curry aside.
  9. Use some oil (mustard seed oil/ olive oil /sunflower oil) in a ladle and keep it on the stove. When it heats up a little add cumin seeds, Asafoetida and curry leaves (finely chopped) in the oil. Beware of the splash of oil due to curry leaves (you can choose to ignore it in your version)
  10. Do not burn anything in the ladle. As soon as the ingredients turn dark add them to the curry/soup and close the lid quickly. Garnish it with coriander leaves and serve it with Indian Bread (chapati)

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