Kritika Handa
Peel and boil potatoes until tender, then mash lightly for texture in the kadhi.
Whisk yogurt with water, rock salt, and a little singhare or kuttu flour to thicken the kadhi.
Season with cumin seeds, ginger, and green chilies for a flavorful, mild heat.
Slowly pour the yogurt mixture into a pan and stir constantly to avoid curdling.
Once the kadhi starts to thicken, add the mashed potatoes and simmer until fully combined.
Prepare a tempering with ghee, cumin seeds, and dried red chilies to enhance the flavor.
Garnish with fresh coriander and serve hot with samak rice or vrat-friendly roti.