basic potato curry in yoghurt
A delicious, healthy basic curry made with potatoes, yoghurt and just four other ingredients. Need a quick dinner dish with Indian flavours and just one spice? Here it is!
3 medium potatoes, about 250-300 grams
½ cup yoghurt
1 teaspoon salt
4 cloves garlic, minced
½ teaspoon turmeric
2 green chilies split lengthwise
½ teaspoon whole cumin (optional)
2 tablespoons ghee or oil
- 1. Boil potatoes uncovered in a saucepan for about 18-20 minutes, or until soft. Cool and peel. Dice into ¾” pieces.
- 2. While potatoes are boiling, combine yoghurt, salt and garlic in mixing bowl and whip yoghurt until smooth.
- 3. Pour yoghurt into a saucepan, add potatoes, and keep pan on low heat.
- 4. Heat ghee or oil separately in a small frying pan on medium heat until hot and add green chilies and turmeric. Stir for about ½ minute. If using cumin, add cumin and allow fry until aromatic and cumin changes color to light brown.
- 5. Add ghee and warm spices gradually to yoghurt, stirring slowly. Allow yoghurt to cook on low heat for 5-10 minutes without boiling.
- 6. Remove from heat and serve immediately with rice or Indian bread.
- 7. Serves: 2 (as a side)
Tips: Heat the yoghurt slowly. If you have a problem with the yoghurt separating or curdling, there are several solutions. First of all, the curry is still totally edilble, fear not!
1. Use high fat yoghurt – the more the fat, the less likely it is to curdle.
2. Use yogurt at room temperature (not cold.)
3. Still curdling, add a starch next time. A teaspoon or two of cornstarch or besan (chickpea flour) whisked into the yoghurt should help stop the curdling.
4. Don’t stir very often – too much stirring will also cause curdling.
5. Garnish with lots of coriander leaves – hide the curdling! No one will notice!
Critical Ingredients: Green chilies add flavor, but if you don’t have them, just add half a teaspoon of red chili powder to the yoghurt. It will taste good anyway. If not using ghee, use a flavorless oil such as safflower oil.