Potato Curry with Yogurt Gravy

March 6th, 2007 filed under Subji (Vegetables)

This recipe consists of potatoes combined with a creamy yogurt gravy. Tastes great with puris.

Serves 4.

Ingredients:

• 2 large boiled potatoes
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 2 teaspoons besan (gram flour)
• 1 bay leaf
• 4 tablespoons yogurt
• 1 teaspoon grated ginger
• 1 teaspoon finely chopped green chilies
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon paprika
• 1/4 chopped cilantro (hara dhania)
• 1 1/2 cups of water

Method:

1. Boil the potatoes until they are tender.
2. Peel and cut them in bite size pieces.
3. Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
6. Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
7. Add the potatoes and let it cook for 2-3 minutes.
8. Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking. 
9. Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

Suggestions:

Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.

42 Responses to “Potato Curry with Yogurt Gravy”

1. Manjula Jain says:

   November 12, 2008 at 12:11 am

   Hello Vidya,
   Kashmere mirch or dagi mirch

   Reply
2. vidya says:

   November 12, 2008 at 12:09 am

   where do we get paprika in bangalore (India) , is there any substitute

   Reply
3. Manjula Jain says:

   August 29, 2008 at 12:49 pm

   Hi Sonali,
   Instead of yogurt or cream add a tomato after blending.
   Manjula

   Reply
4. sonali says:

   August 29, 2008 at 12:18 pm

   Like everyone else, I am a fan of this site and Manjula too

   I don’t eat yogurt or cream and always get stuck with how to make a better gravy without this. Is there any alternative to heavy cream or yogurt? if yes, please let me know when to add that. Thank you!

   Reply
5. Lakshmi says:

   August 23, 2008 at 12:02 pm

   Excellent recipe!… I modified it a wee bit by adding 2 tablespoons of heavy cream just before turning off the stove. Very tasty and healthy…..

   Reply
6. poonam says:

   July 12, 2008 at 8:00 pm

   I luv your cooking so nice and simple I will try this one……..keep us teaching new dishes………..thank you

   Reply
7. Manjula Jain says:

   June 26, 2008 at 9:22 am

   Hello Sindhu, when ever you are cooking with yogurt salt should be added in the end to prevent the yogurt to break and need to stir the gravey frequently till it comes to boil, let me know if it still happend.

   Reply
8. Sindhu Sharma says:

   June 26, 2008 at 4:24 am

   Hi Manjula,
   My yogurt always breaks when I make this gravy, inspite of adding the besan.Can you suggest something to prevent this?
   Thanks & Regards
   -Sindhu

   Reply
9. riya says:

   June 16, 2008 at 1:47 pm

   This is the second receipe i tried and it was yummi.thanks

   Reply
10. Yahya Mansoor says:

    May 31, 2008 at 8:34 pm

    Manjula Jee .. U are the greatest. I have a tried a few of your dishes here in lahore and every time they have turned out great and scrumptious.

    U are a single guy’s saviour.

    Reply