Potato Curry with Yogurt Gravy
March 6th, 2007 filed under Gravy / Sauces, 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:
- Boil the potatoes until they are tender.
- Peel and cut them in bite size pieces.
- Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
- 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.
- 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.
- Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
- Add the potatoes and let it cook for 2-3 minutes.
- 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.
- 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.
Hello Aunty
Can we have this with white rice??
Hi Manjula,
Thank you for inspiring me and your really well explained video’s and recipes! I finally made it to make paratha’s last weekend and my (indian) fiancee loved them! I am glad I can offer him some good indian food as a Dutch, since the my country-cuisine is a bit taste-and colorless…
You are the best sweatheart. You inspire me everytime I search for a recipe of your culture. Thank You Dearly!!!! Flaz
Hi Aunty,
My yogurt always curdles when i use it in curries !! Ends up looking like scrambled eggs in the curry.
Please help ! Yours look great.
Thank you.
Amy, when you add the yogurt mixture to the hot pan have a whisk to immediately start mixing the yogurt into the chickpea/spices. Another problem could be your pan is too hot. After you add the chickpea flour, you burner should be only on medium heat. Chickpea flour is delicate and does not need high heat like you need for the initial start of sizzling the cumin seeds in hot oil.
Once the cumin have sizzled for a few seconds, lower the stove temperature to medium. If you have an electric stove, remove the pan from the element for a minute until the element cools off slightly. Then return to the pan and finish letting the chickpea flour turn golden.
Thank u ji
I will try your suggestion !
Manjulaji….. thanks for this simple recipe it tastes really gud….my son loved it….i will add carrots and green peas when i make it next time….it taste really gud with rotis….thanks for all ur simple recipes….
[...] Course: Spicy Squash, Potato Curry with Yogurt Gravy, Butter Paneer Masala, Dahi Vada, Dal Puri (I have not posted this recipe yet, but these are whole [...]
Namaste Auntyji,
I prepared curry last night. It comes really well within minutes. My husband appreciates the combi of sabji with Parantha.
Thanks Auntyji!
I just found this website a few days ago!!!!!! Manjula everyday I come home and am excited to watch a new recipe being made. I have an indian friend who has been teaching me how to cook recipes, but she’s not always available when I want to make Indian. I made the cabbage kofta and it was one of my favorite things I’ve ever eaten!!!!! You are a pleasure to watch keep up the good work! Namaste
Thanks for this recipe. I’ve cooked several of your dishes and so far this is our favourite!
Thank you for sharing this lovely curry recipe with yogurt. I just finished making it, but didn’t have all the right spices. Nonetheless, I thought it was right tasty!
Could you make more dishes with a curry yogurt gravy? How do you keep the yogurt from breaking– what does breaking mean?
Many thanks!