Prep time: 12 minutes

Cook time: 32 minutes

Serves: 2 people as a side dish

Calories: 313

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A delicious, healthy basic curry made with potatoes, yogurt 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 yogurt Click here to buy
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 2 green chilies split lengthwise
  • ½ teaspoon turmeric
  • 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 yogurt, salt and garlic in mixing bowl and whip yogurt until smooth.
  3. Pour yogurt 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 yogurt, stirring slowly. Allow yogurt to cook on low heat for 5-10 minutes without boiling.
  6. Remove from heat and serve immediately with rice or Indian bread.



Heat the yogurt slowly. If you have a problem with the yogurt separating or curdling, there are several solutions. First of all, the curry is still totally edible, fear not!

1. Use high-fat yogurt – 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 yogurt 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 teaspoon of ground red chili to the yogurt. It will taste good anyway. If not using ghee, use a flavorless oil such as safflower oil.

Basic Potato Curry in Yoghurt


Basic Potato Curry in Yoghurt

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