Hello Mamta and other users;

I made potato curry with gravy (Aloo Rasedar) by following all the steps outlined in your recipe. The curry turned out to be very good (per my extremely high standards:) but the gravy was as thin as water. Can you please tell me how can I make the same curry with thicker gravy? I can totally understand that the more water we put in curry; the thinner the gravy will turn out to be. However; I would like to prepare potato curry that has a lot of thick gravy.

I would greatly appreciate any help you can provide.

Thank you.

Regards;

Alpesh.

Hello Aparikh

If you are looking for a thick gravy, mash the potatoes lightly with your hand, without breaking them completely. Or, mash a few pieces completely.

I am glad you pointed this out,, because i do this automatically, without thinking! I have amended the recipe to say this. Thanks

Mamta

Hello Mamta;

Thank you for replying to my earlier question. I will certainly try out mashing some potatoes and will let you know how it turns out.

Thank you again;

Alpesh.

I just let the water evaporate by putting the gas on high and leaving the lid partially open - works with all my curries. I hate soupy curries - because the water takes away the flavours of the curry.

I always retain the water I've cooked the potatoes in and just bring it back to the boil.

The starch in the water helps to thicken the sauce.

TC