Today’s recipe is my all time favorite potato gojju. I prepare it at least once in a month. It goes well with rice but if you want to just eat it and get the feel of mashed potatoes, then minus the chilly from recipe.
Potato- 2 medium sized ( serves two)
Green chilly- 2 to 3 ( according to your taste)
mustard – 1/2 teaspoon
Garlic- 3-4 cloves
Yogurt- 5-6 spoon
Coriander leaf for garnishing
Peel the potatoes and boil it until it becomes mushy. Let it cool before you mash it into smooth paste then add finely chopped onion and vertically cut chillies avoid fine chopping of chillies because you may find it very spicy to eat) mix it well with yogurt. Now add little water to bring the consistency of paste. Tamper it with garlic and mustard (I used Ghee instead of oil for better taste and smell) and garnish with chopped coriander leaves. Now serve it with hot rice or curd rice.