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. Nancy Kaufmann says:

   March 2, 2010 at 8:46 pm

   Dear Manjula,
   I love your videos! They’re worth a shelf of cookbooks.

   In your potato in yogurt gravy recipe, I had a big hint as to your location. You named coriander/dhania as “cilantro” Nobody, but nobody, in the English-speaking world uses that Spanish word other than Americans. Then I looked up your bio, and, sure enough, you’re out in Southern California.
   I don’t hold it against you though. You’re doing the world a tremendous service.

   I visit your site from time to time to get new ideas. Thank you.

   Reply
2. carey says:

   March 2, 2010 at 7:50 pm

   made this in 15 minutes, was simple and fabulous. Added a whole green chili, and a good squeeze of lemon juice at the very end- really picked up the flavors. Thank you!

   Reply
3. Arunima says:

   December 7, 2009 at 1:28 pm

   Hi aunty,

   I’m a student from India living by myself here in the US. I didn’t cook at all before I came here and now I miss Indian food so much! Thanks to your website (and your helpful videos) I can get a taste of home from time to time!

   Thank you!

   Reply
4. Gausundar Das says:

   November 22, 2009 at 5:33 am

   I just need two clarifications Is the patato in this dish sweet patato or normal patato? .

   I had one doubt , if yogurt is mixed with the chouk , will the yogurt not break? I also see in the videos that the yogurt looks pretty solid cream , how is this . As we normally make or get curd which is not do thick, does this make any difference

   Thank you

   Reply
5. Amruta says:

   October 1, 2009 at 10:58 am

   Dear Manjula JI,

   Thanks you for providing delicious receipies ..

   Reply
6. Chetan says:

   September 1, 2009 at 6:19 am

   Jai Shri Krishna Manjulaben,

   Am not good at all in cooking until I came across your website and started off with this potato subji with yoghurt. I couldn’t believe how simple this tasty recipe was. I made the first time as a surprise to my wife and she loved it, the second time was even better with paneer and I was loved even more by her

   Well, today am making it for the third time and have tried it with chick peas and sweetcorn and it tastes yummy. I have increased the quantity of some of the ingredients to suit my taste without changing the recipe overall.

   I just wanted to Thank You ever so much with the time and effort that you have put together to bring a simple batetanu shak recipe that now I can proudly tell my friends that I can cook them a good dish. Without you Manjulaben, I wouldn’t have done it.

   Once again, Thank You so much and keep up the excellent work. Much appreciated and look forward to trying out your other recipes.

   Reply
7. Shubha says:

   August 31, 2009 at 11:07 am

   Thanks Manjula aunty, i loved this recipe and tried it. It turned out to be real simple but very awsome curry.Its done within no time and very yummy. Keep posting such recipes and once again thank you so much.

   Reply
8. SUNITA says:

   August 29, 2009 at 5:57 am

   DEAR MANJULA JI, I would like to thank you for making the cooking so interesting as we get all type of receipes at one place.It has made easier for me to welcome my guests.

   Reply