Auria is a typical dish of the Dogra cuisine from the state of Jammu & Kashmir in India. Extremely easy to make, this recipe has a beautifully exotic flavour profile. It combines the sourness of the curd with the spiciness of the chillies and the mild sweetness of the fennel seeds, this dish hits the right notes everytime!
Perfect for the winters, this hot curry from fits just right for warm lunch on a lazy Sunday afternoon! Go ahead and give it a go, I’m sure you’d love it!

Serves 3-4
250g baby potatoes, boiled
2 tbsp mustard powder
1/3 cup curd, whisked
2 tbsp mustard oil
1 tsp fennel seeds
1 tsp red chilli powder
2 tsp turmeric powder
Salt to taste
1 tsp dry fenugreek leaves

Step 1: Mix the whipped curd and mustard powder and set aside to ferment for about 20 minutes.
Step 2: Peel the boiled baby potatoes. Add red chilli powder, turmeric powder, and salt. Set aside.
Step 3: In a pan, heat the mustard oil. Add the fennel seeds. Let it crackle.
Step 4: Add the marinated potatoes and fry for about five minutes.
Step 5: Pour the curd mixture in Step 1 into the pan. Mix and cook till the potatoes are well coated. Check and adjust seasoning.
Step 6: Garnish with dry fenugreek leaves and serve hot with chapatis or rice!

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